Cooking beans from scratch will add about 1 hr and 40 minutes to your total time. However that is cooking and soaking time so you can do something else during that time.
If using a pressure cooker, place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker. Drain the water reserving 3 tablespoons of the water for the hummus.
If using canned beans, skip the first step, open and drain your cans, reserving 3 tablespoons of the water for the hummus.
Peal and thinly slice garlic. Heat 1/2 tablespoon of oil in a pan over medium heat. Once hot, at the garlic to the pan and sauté till it browns.
Combine all ingredients in a blender and blend till smooth. Use a tamper while blending to move things around more efficiently. Once fully blended; transfer to a tupperware; store in the fridge; serve with crackers, pita or veggies; and enjoy! Homemade hummus is said to last for about a week, however mine usually lasts a week and a half.
0 servings