just something I like to make occasionally, usually on the weekend when I’m not in a hurry

• 2 cups dried chickpeas, soaked for a minimum of 6 hours

• 1/2 cup olive oil (doesnt have to be expensive though it should be noted that higher quality olive oil will taste better - I use a Spanish oil blend when I make hummus)

• 1/3 cup tahini (I prefer a toasted/roasted tahini, raw tahini has a meh sort of flavor)

• 2 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp shawarma powder

• salt to taste (use a good quality salt, not iodized table salt - I prefer Maldon sea salt flakes)

• 1 tbsp roasted sesame oil

add sesame oil to the pressure cooker, add chickpeas, and just enough water to cover. pressure cook the chickpeas for 18 minutes at pressure, remove from heat & wait 10 minutes, then manually release any pressure & drain.

• I use a Hawkins 3L stovetop pressure cooker, if you’re using an instapot then maybe look up instructions for it

blend (or use a food processor) chickpeas, tahini, spices. slowly drizzle oil in over 1 to 2 minutes. it really depends on how oily you like your hummus.

keeps for a few days in the fridge, generally doesnt last that long for me, i usually eat it up quick. tasty w/ DIY naan.