2tablespoonslime juiceor add 1-2 tablespoons lemon juice
2tablespoonsextra virgin olive oil
[If using canned chickpeas, skip steps 1 and 2] Rinse the chickpeas and soak it in 2 cups of water with 1/2 teaspoon of salt overnight or at least for 6-8 hours.
Pressure cook the chickpeas on high with 2 cups of water for 35 minutes. Allow the pressure to release naturally and let the chickpeas cool to room temperature. [Note: You can use the liquid the chickpeas was soaked in for cooking or drain it. I use it because it imparts a nice flavor].
Drain the chickpeas and reserve the liquid to use for blending.
Add all the remaining ingredients along with chickpeas to a blender or a food processor.
Use the reserved cooking liquid to blend it to a smooth paste. I used about 1 cup of the liquid, you may require less so use as needed always adding no more than a few tablespoons at a time.
Do a taste test and adjust the salt/lemon juice as needed.
Serve with veggies, pita chips, or use it in a sandwich.
Refrigerate it for about 7 days and freeze it for a month.
This recipe yields about 2 cups of hummus.
I prefer using dry chickpeas that have been soaked overnight instead of canned ones - it is a personal choice. 1 cup of dry chickpeas yields about 2.5 cups of chickpeas.
Forgot to soak chickpeas? Just pressure cook for about 50 minutes in the Instant Pot instead of 30 minutes. Allow the pressure to release naturally.
Roasted garlic makes the dish even more delicious. To roast the garlic, either air fry it for 5 minutes at 350°F or dry roast it in a pan over medium heat till brown spots appear on the garlic.
Peanut butter is a good replacement for tahini - it has the same texture and taste is similar too.
Variations - You can add roasted red pepper, smoked paprika, or roasted walnuts while blending to switch things up.
You can peel the chickpeas if you want a really smooth paste but my recommendation would be to blend it a few extra minutes in the food processor. It gives you the same effect without all the effort.