Hummus

(First draft and still needs testing)

Ingredients

Chickpeas

  • 8 oz dried chickpeas
  • Water
  • 1 pinch baking soda
  • 1 tsp salt

Roasted Garlic

  • 1 bulb garlic
  • 1 Tbsp olive oil

Hummus

  • 1 bulb of garlic
  • ½ a lemon
  • ¼ cup olive oil
  • 1 Tbsp white vinegar
  • 2 tsp salt for hummus
  • 112g Krinos Imported Tahini
  • ½ cup water

Equipment

  • Instant Pot
  • Food processor
  • Lemon juicer
  • (Toaster) Oven

Process

At night

  1. Soak 8oz dried chickpeas in water overnight

Next morning

Roasted Garlic

  1. Preheat (toaster) oven to 375 degrees F
  2. Cut the top off of the garlic to expose cloves
  3. Place garlic into foil and shape into a bowl
  4. Cover garlic in olive oil
  5. Wrap garlic bulb fully into the foil
  6. Cook in oven for 45–60 minutes until roasted.

Chickpeas

  1. Drain chickpeas
  2. Add to Instant Pot
    1. Soaked chickpeas
    2. Water to cover
    3. 1 tsp salt
    4. a pinch of baking soda
  3. Cook on high pressure for 30 minutes
  4. Natural pressure release

Hummus (finally)

  1. Food process until thoroughly mixed in
    1. Half the bulb of roasted garlic (enjoy the rest with some bread!)
    2. Tahini
    3. Lemon juice
    4. Olive Oil
  2. Food process
    1. Half the chickpeas until mostly broken up
  3. Food process (10 minutes)
    1. Remaining chickpeas
    2. White vinegar
    3. Salt
    4. Water