You will love the texture of this Creamy Hummus ~ wonderful Middle Eastern flavors with Za’atar seasonings: a mix of toasted Sesame Seeds, Sumac, Thyme and Sea Salt. An Instant Pot produces perfectly plump, cooked chickpeas.
- 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
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.
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.
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.)
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.
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.
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.
Makes: 2 cups