Ingredients

225 grams dried chickpeas, soaked overnight

1/3 cup hot cooking liquid from the chickpeas

1/4 cup extra virgin olive oil

160 ml lemon juice

80 grams garlic

30 grams roasted garlic

45 grams toasted tahini paste

1 tsp salt

1/2 tsp cumin

Makes 800 grams/ 2 small containers of hummus

Instructions

 Roast the garlic. Once roasted, peel off the garlic skins.

Cook the soaked chickpeas until very soft. To use the instant pot, drain and rinse the chickpeas and then put them in the pot with just enough water to cover them. Cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes before opening the lid. 

For the other 80 grams of garlic, separate the cloves but do not peel them. Place the unpeeled cloves with the lemon juice in your blender and blend until only coarse pieces of garlic remain. Then strain the liquid through a fine mesh or a cheesecloth. Discard the garlic pulp and keep the garlicky lemon juice.

Once the chickpeas are cooked, strain them reserving 1/3 cup of the hot cooking liquid. 

Place the hot chickpeas and the rest of the ingredients into a blender and blend until very smooth.

Pour the warm hummus into your containers and let them cool before putting lids on. 

Refrigerate for up to two weeks or freeze for later use.