Name: Hummus
Ingredients: 1 cup sesame seeds (hulled preferred, non-hulled also work); 2-4 tbsp neutral flavored oil; Grape Seed; Canola; Light Olive Oil; 1.5 cups dried chickpeas; 6 cups water; 1 cup, 2 tbsp light tahini paste; 4 tbsp fresh lemon juice; 4 cloves garlic; 6.5 tbsp ice cold water

Tahini Paste

Ingredients

1 cup sesame seeds (hulled preferred, non-hulled also work)

2-4 tbsp neutral flavored oil

Grape Seed

Canola

Light Olive Oil

Directions

Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.

Add 3 tablespoons of the oil then process for 2 to 3 minutes more,\n stopping to scrape the bottom and sides of the food processor a couple times.\n Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.\n You may need to process for another minute or add the additional tablespoon of oil.

Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

Store tahini covered in the refrigerator for one month. You may notice it separates over time,\n like a natural peanut butter would. If this happens, give the tahini a good stir before using.

Hummus

Ingredients

1.5 cups dried chickpeas

6 cups water

1 cup, 2 tbsp light tahini paste

4 tbsp fresh lemon juice

4 cloves garlic

6.5 tbsp ice cold water

Directions

Make Tahini Paste (see Tahini Paste section)

Place chickpeas, 6 cups water in Instant Pot

Cook chickpeas in Instant Pot (adjust accordingly for other pressure cookers)\n 1. High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft)\n 2. Natural Release 20 minutes

Place the chickpeas in a food processor and process until you get a stiff paste.\n Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt.\n Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes,\n until you get a very smooth and creamy paste.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.\n If not using straightaway, refrigerate until needed.\n Make sure to take it out of the fridge at least 30 minutes before serving.

Notes

Adapted from 3 different recipes to ensure 100% from scratch Hummus
Adapted to use an Instant Pot (or similar pressure cooker) for speeding up chickpea cooking process
- Adapted ingredients to take above into account