Name: Hummus
Prep time: 2880 min
Cook time: 120 min
Ingredients: 454 g Chick Pea/Garbanzo Beans, dried; 7 clove Garlic; 3 ea Bay Leaf; 1 tbsp salt (plus kosher salt to taste; I use "regular" salt for boiling. What's the point of larger grains, say I.); .5 tsp cumin, ground; 100 ml lemon juice; 100 ml olive oil, extra virgin (plus extra for drizzling); 135 ml tahini, well stirred; smoked paprika (to taste for sprinkling); 2.4 l water, purified

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Hummus

This is the base recipe. You can modify for all kinds of varieties.

Course Snack

Cuisine Mediterranean

Prep Time 2

Cook Time 2

Equipment

1 InstantPot
1 Cuisinart
1 Mixer
1 large bowl
2 cup storage bowls, sealable for storage in freezer

Ingredients

454 g Chick Pea/Garbanzo Beans, dried
7 clove Garlic
3 ea Bay Leaf
1 tbsp salt plus kosher salt to taste; I use "regular" salt for boiling. What's the point of larger grains, say I.
.5 tsp cumin, ground
100 ml lemon juice
100 ml olive oil, extra virgin plus extra for drizzling
135 ml tahini, well stirred
smoked paprika to taste for sprinkling
2.4 l water, purified

Instructions

Night before: Rinse dried beans, drain
Fill InstantPot with water, salt, dried beans, bay leaves & whole garlic cloves
Set InstantPot to Pressure Cook; high; 55 minutes; warm off; natural release 15 minutes; then quick release if necessary until safe to open.
Remove inner pot, allow to rest overnight (covered, if you prefer)
Next morning (after coffee, obvo): discard bay leaves
Transfer beans, cumin & garlic to cuisinart, to be pureed with 100ml of pot liquor (or slightly more, to taste & consistency preference). I need two batches to get it all, using a Quart-size Cuisinart/ 50ml of pot liquor in each. Just remember there's the lemon juice, olive oil and tahini still to add. I process mine between slightly less than pasty to slightly pourable but still need to scrape out.
In mixing bowl, combine lemon juice, tahini, olive oil, plus kosher salt to taste. Add in puree mix in batches as needed.
Using whisk attachment, start slowly mixing, moving up speed as mix combines, until whisking as fast as possible without making a mess.
Transfer all to large bowl, allow to sit in refrigerator for an hour or two for flavors to marry; then transfer in 12oz (750ml) portions to sealable bowls for freezing. Allow to come to room temp if possible when serving. Drizzle olive oil and sprinkle smoked paprika on top for added pizzaz!
Of course, fresh is always best, but you can freeze and thaw as needed. Average shelf life thawed is 4 days. Or so I've read. I go through 12oz in 2-3 days, tops.
At this point, depending on your preference, you can add extra treats to each 12oz portion, like horseradish, chopped jalapenos, roasted red pepper, chopped (but not cooked) spinach, etc. You're only limited by your palate!