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+title = "Hummus"
+author = ["KemoNine"]
+publishDate = 2022-12-05
+tags = ["Vegetarian", "Vegan", "ChickPeas"]
+draft = false
+layout="recipe"
+image="christopher-alvarenga-5uYH4yTDp34-unsplash.jpg"
+imagecaption="A plate of hummus on a wood board. The image was obtained from Unsplash at https://unsplash.com/photos/5uYH4yTDp34"
+date="2022-12-05"
+AuthorName="KemoNine"
+AuthorURL="https://culinary.kemonine.info"
+category="Dip"
+cuisine="Dip"
+[[inspiration]]
+  title="Serious Eats"
+  url="https://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html"
+[[inspiration]]
+  title="Inspired Taste"
+  url="https://www.inspiredtaste.net/26901/easy-tahini-recipe/"
+[[inspiration]]
+  title="Pressure Cooker Recipes"
+  url="https://www.pressurecookrecipes.com/instant-pot-chickpeas/"
++++
+
+## Notes {#notes}
+
+-   Adapted from 3 different recipes to ensure 100% from scratch Hummus
+-   Adapted to use an Instant Pot (or similar pressure cooker) for speeding up chickpea cooking process
+    -   Adapted ingredients to take above into account
+
+
+## Ingredients {#ingredients}
+
+
+### Tahini Paste {#tahini-paste}
+
+-   1 cup sesame seeds (hulled preferred, non-hulled also work)
+-   2-4 tbsp neutral flavored oil
+    -   Grape Seed
+    -   Canola
+    -   Light Olive Oil
+
+
+### Hummus {#hummus}
+
+-   1.5 cups dried chickpeas
+-   6 cups water
+-   1 cup, 2 tbsp light tahini paste
+-   4 tbsp fresh lemon juice
+-   4 cloves garlic
+-   6.5 tbsp ice cold water
+
+
+## Instructions {#instructions}
+
+
+### Tahini Paste {#tahini-paste}
+
+1.  Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.
+2.  Add 3 tablespoons of the oil then process for 2 to 3 minutes more,
+    stopping to scrape the bottom and sides of the food processor a couple times.
+    Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
+    You may need to process for another minute or add the additional tablespoon of oil.
+3.  Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
+4.  Store tahini covered in the refrigerator for one month. You may notice it separates over time,
+    like a natural peanut butter would. If this happens, give the tahini a good stir before using.
+
+
+#### Notes {#notes}
+
+-   A blender with high power can be used in place of a food processor
+
+
+### Hummus {#hummus}
+
+1.  Make Tahni Paste (see Tahni Paste section)
+2.  Place chickpeas, 6 cups water in Instant Pot
+3.  Cook chickpeas in Instant Pot (adjust accordingly for other pressure cookers)
+    1.  High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft)
+    2.  Natural Release 20 minutes
+4.  Place the chickpeas in a food processor and process until you get a stiff paste.
+    Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.
+    Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes,
+    until you get a very smooth and creamy paste.
+5.  Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
+    If not using straightaway, refrigerate until needed.
+    Make sure to take it out of the fridge at least 30 minutes before serving.
+
+
+#### Notes {#notes}
+
+-   A blender with high power can be used in place of a food processor