#spreadablehummus

[theimmortalgodemperorofmankind]

This is a quick and easy Instant Pot recipe for hummus that makes creamy, flavorful hummus that can be used as a dip or spread.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1/4 cup tahini. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt, to taste. Juice of 1 lemon. 1/4 cup water. Fresh parsley, for garnish.

Instructions: Drain the chickpeas after they have been soaked. Salt, cumin, paprika, cayenne pepper, minced garlic, olive oil, and chickpeas should all be put into the Instant Pot. Fill up the Instant Pot with water and lemon juice. Place the lid on top of the Instant Pot and seal the valve. Cook for 20 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then release any pressure that is still there by hand. A stick blender can be used to blend the hummus until it is smooth and creamy. Taste and add more salt or other seasonings if you want. Add olive oil and fresh parsley to the top of the hummus before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

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[theonesweloveproject]

It takes extra time and patience to get the perfectly creamy and smooth texture of this overcooked chickpea hummus. The key to a silky hummus that's ideal for spreading or dipping is to cook the chickpeas until they're soft and tender.

Ingredients: 2 cups dried chickpeas. 1/2 cup tahini. 1/4 cup lemon juice. 2 cloves garlic, minced. 1/4 cup olive oil. 1/2 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon paprika. Water for soaking and cooking.

Instructions: Let the dried chickpeas soak in water for at least eight hours, or even overnight. After letting the chickpeas soak, drain and rinse them well. Cover the chickpeas with water in a large pot and bring it to a boil. Turn down the heat, cover, and let it simmer for two hours, or until the chickpeas are very soft and cooked all the way through. Check it every so often and add more water if it needs it. Take the chickpeas out of the pot and let them cool down a bit. Put the cooked chickpeas, tahini, lemon juice, minced garlic, cumin, and salt in a food processor. For three to five minutes, scrape down the sides of the bowl as needed to make the mixture smooth and creamy. For a velvety texture, you need to overprocess the food. Slowly drizzle the olive oil into the food processor while it's running to mix it with the hummus. Taste the hummus and add more salt or lemon juice to your liking if you think it needs it. Move the chickpea hummus that has been cooked too long to a serving bowl. Top with paprika and a little extra olive oil. You can eat it with pita bread, fresh vegetables, or any other dips you like.

Prep Time: 480 minutes

Cook Time: 150 minutes

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