So I posted a hummus recipe from canned chick peas several years ago, but I like cooking my own chick peas. Yesterday I made twice as many chick peas as I need, and now I have enough to make chana masala, or a new Greek chickpeas soup I want to try. This recipe is much like the old one, except I made the chickpeas in the Instant Pot, and I cut down the quantity a little bit because otherwise it makes a lot of hummus. Another nice aspect of cooking your own chick peas because you don’t have to use a whole can of it if you don’t want to.
I never remember to soak the night before. Ever. So I quick-soak, which is done by soaking your beans in boiling water. An hour later, they’re fully soaked and ready to go. I love it.
This is another dump and go. Make the chickpeas, dump everything into a blender, you’re done. Easy peasy.
- 1/2 cup chickpeas, dried
- hot water, to cover the chickpeas
- 3-4 cloves garlic, peeled
- 2 tablespoons tahini (sesame paste)*
- 1 teaspoon salt
- 1 lemon, juiced
- ground paprika
- 1/4 cup pine nuts, toasted (put into a small pan and toast over low-medium heat until they turn light brown)
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon olive oil
- Soak the chickpeas in hot water for 1 hour. Consider doubling the amount you're making so you will have left overs for chana masala or other yummy dishes.
Once they're soaked, place in a Instant Pot with enough water to cover, add a little salt to taste, and pressure cook them for 20 minutes at High Pressure. Use Natural Pressure Release.
Drain the beans and reserve about 1/4 cup of the water. You need about 1 cup of cooked chickpeas.
- Place all ingredients except garnish in the bowl of a food processor or blender.
- Process until smooth.
- Pour into bowl and decorate with garnish ingredients.