I make this hummus every couple of weeks since it's great as a dip, a snack, and a spread in wraps. Plus, you can modify it with other ingredients to get different flavors.
1 can chickpeas, rinsed and drained
1-2 cloves garlic, chopped
½ teaspoon salt
2 ½ tablespoons Sicilian Lemon Balsamic Vinegar (for a slightly sweet version) or lemon juice (for a tangy version)
¼ cup water
1/3 cup tahini*, well stirred
1/3 cup Olive Oil**
Place the chickpeas, garlic, and salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop and scrape down the sides of the bowl and process for another 15 to 20 seconds. Add the Sicilian Lemon Vinegar and water; process 20 seconds. Add the tahini; process 20 seconds and scrape down bowl.
With the processor running, drizzle in ¼ cup olive oil and continue to process until fairly smooth. If it's too thick, add a tablespoon or two of water.
To serve, place the hummus in a serving bowl and drizzle with additional olive oil. Serve with pita bread wedges.
* Tahini is sesame seed paste. It can be found in most supermarkets.
** The choice of oils to use in our hummus recipe are wide. Try one of our Unflavored Olive Oils or be even more creative and use Milanese Gremolata , Tuscan Herb, Chipotle or Lemon.
INSTANT POT HUMMUS RECIPE NOT USING TAHINI
My friend, Tina, a fabulous cook, submitted this recipe as a really good base for any variation on hummus. She divides the hummus into several "batches" and uses chipotle pepper in one, Bakouti Green Chili Oil in another, and leaves one plain. Great for entertaining!
3/4 cup dried chickpeas
3 cups water
1 teaspoon sea salt (or more to taste)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 minced garlic clove
Add the chickpeas, water and salt to the Instant Pot. Cover and press the manual button. Set the timer for 45 minutes. Make sure the valve is set to "sealing".
When the timer goes off, let the pot sit for 5 minutes. Then move the valve from Sealing to Venting. Set a colander on top of a bowl. Drain the liquid from the chickpeas, reserving the liquid for later.
In a blender or food processor, add the olive oil, lemon juice, garlic and 1/4 of the liquid. Add the chickpeas last. Blend until creamy. Add more liquid if necessary to make it as creamy as you like. Season to taste. Ideas include: red pepper flakes, pepper, parsley