Step 1

If soaking the chickpeas, add them to a bowl with hot water and salt and leave for 6-8 hours. Then rinse and add to the Instant Pot.

Step 2

Add chickpeas to the Instant Pot and cover with 3 cups of water. Break and add a cube of vegetable stock. You can use ready-made vegetable stock instead. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (HIGH Pressure) and adjust to 40 minutes. After 3 beeps the pressure cooker will start going. Once the timer goes off, allow the pressure to release naturally for 5 minutes and then use the quick release method before you open the lid.

Step 3

Repeat as above but set the timer to 25 minutes.

Step 4

Once cooked, strain the chickpeas through a sieve but make sure to reserve the cooking liquid.

Step 5

Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin and a little pinch of salt. Add about 1/2 cup of the cooking liquid and process into thick puree. Stop and scrape the mixture from the sides and then process again. Add the rest of the liquid and process again until smooth. If you’re not planning to eat the hummus right away, I recommend making it a little thinner in texture than what you would like as it will firm up a little more with time. So feel free to add a little more cooking liquid or filtered water, a tablespoon or so at a time.

Step 6

Serve with a drizzle of olive oil and a sprinkle of paprika or/and cumin. Store in an airtight container for up to 5-6 days.