Karen’s Hummus with Za’atar in an Instant Pot

Ingredients

• ⅔ cups dried garbanzo beans, organic (when cooked: 2 cups chickpeas)
• 3 cloves fresh garlic, peeled
• 3 cups filtered water
• 4 tablespoons tahini
• 1 ½ teaspoons fresh garlic, peeled, crushed
• 1 teaspoon ground cumin 
• 3 tablespoons fresh lemon juice
• ½ cup garbanzo bean water, (saved from cooking)
• ½ teaspoon sea salt
• Za'atar seasoning*
• 2 tablespoons extra virgin olive oil, divided

Instructions

1. Sort and wash dried garbanzo beans, add them to your Instant Pot with the water and 3 garlic cloves. Set to high pressure for 25 minutes.
2. Let stand for 15 minutes, then release steam. Let the beans cool a bit, then drain SAVING 1/2 cup of the water - keeping the garlic.
3. Place in a food processor with the remaining ingredients - but not the oil - will be added later. (If you like, save a few tablespoons of garbanzo beans to add to the finished hummus.)
4. Purée until smooth, at least 3 minutes until creamy, scrape down the bowl twice as you blend. Slowly add 1 tablespoon of olive oil through the feed tube. Taste for seasonings.
5. To serve: Add hummus to a shallow bowl, smooth the top in a swirled pattern. Sprinkle with extra Za'atar and drizzle with remaining tablespoon of olive oil.
6. See recipe: Hummus and Grilled Veggie Tacos with Corn Salsa *Za'atar seasoning:  A mix of toasted Sesame Seeds, Sumac, Thyme and Sea Salt

This recipe may not be reproduced without the consent of its author, Karen Sheer.