Whether you like traditional hummus or hummus with no tahini, this delicious, easy hummus recipe will do the trick! It’s actually a 4-in-1 recipe: hummus with tahini, hummus without tahini, hummus with garbanzos made in the Instant Pot, hummus made with garbanzo beans cooked on the stove, and hummus with canned garbanzos (also called ‘chickpeas’ or ‘chick peas’).
Hummus is an ancient food, and is one of the oldest recipes that persists in more or less its original form. Oh sure, the way that we prepare it may have changed (hello, food processor!), but the concept and the ingredients have stayed relatively the same throughout the millennia. In fact, according to ZME Science, chickpeas have been around, and used as a food source, for more than 10,000 years. Nor has the recipe changed much from country to country, even though countries around the world have been making hummus through the ages, says Food Republic, a site which “explores the culture of food through stories, interviews, global conversations, and experiences.”
According to Food Republic “The only major difference between hummuses lies in how much cumin and tahini, or sesame paste, is used. Turkish hummus substitutes butter for olive oil. And sometimes small amounts of Greek yogurt and hot peppers can be added. But hummus is almost always the marriage of chickpeas, sesame paste, lemon juice and garlic.” Sesame paste is, of course, tahini, something which some people either can’t have, or simply don’t like well enough to put it in their hummus.
Well, whether you like tahini or don’t (or can’t have it), and whether you have an Instant Pot or not, or want to use canned chickpeas, this is the hummus recipe for you!
Super Easy, Super Yummy 4-in-1 Hummus Recipe
1 cup dried chickpeas (garbanzos) OR 2 15-ounce cans chickpeas
1 to 2 cups tahini, to taste OR 1 cup raw cashews soaked overnight, drained and rinsed
2 cloves garlic, minced OR 1 teaspoon of pre-minced garlic
4 Tablespoons lemon juice OR juice of one lemon
1 teaspoon cumin
Salt to taste
1 dash cayenne pepper (optional)
Olive oil and paprika (regular or smoked) to garnish
If Cooking Dried Beans in an Instant Pot
Rinse beans and place in the Instant Pot with 2 1/2 cups filtered water. Set to manual for 40 minutes, and then natural pressure release. Once the chickpeas are done and the pressure has naturally released, drain the chickpeas and reserve the bean water.
If Cooking Dried Beans on the Stove Top
Rinse beans and place in a large pan. Cover with water, bring to a boil and let boil for 7 minutes, then turn off and let sit in the pan in the water for one hour.
Drain and rinse the beans, then return them to the pan and add water to within 1-2″ of the top of the pan (there should be several inches of water covering the chickpeas). Bring to a boil, then reduce to a simmer and simmer for two hours. Drain the chickpeas and reserve the bean water.
If Using Canned Chickpeas
Drain and rinse the chickpeas.
Place the chickpeas, the tahini or cashews, the lemon juice, garlic, cumin, salt, and cayenne (if using) in a high speed blender or food processor, and process the bejeezus out of it until it is completely smooth. If you need to thin your hummus use some of the reserved bean water (or, if you used canned chickpeas, a bit of filtered water). Some people use ice cubes instead of water and believe that it yields a lighter finished product (only do this if you are using a high speed blender like a Vitamix, not a food processor).
Spread the hummus in a wide, flat bowl, or on a plate, and garnish by drizzling with olive oil and sprinkling with paprika.
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