Step 1

Soak the chickpeas with 1 tbsp salt and water to cover the beans with 1-2 inches of water. I usually soak for about 20 hours, but at least 8 hours helps reduce gassiness.

Step 2

Drain and lightly rinse the beans, then transfer to a pressure cooker. Add enough water to cover the beans about 1/2 inch.

Step 3

I use an Instant Pot and pressure cook on "Beans" for 10 minutes. Either manual release pressure or allow for natural release.

Step 4

Turn off the pressure cooker and then open the lid and allow the beans to cool to warm/lukewarm.

Step 5

Take out 1/2 cup of the chickpea liquid in the pot (aka aquafaba). I usually take out 3/4 cup just in case I need more.

Step 6

In a food processor or a high speed blender, combine the cooked chickpeas, 1/2 cup of aquafaba, tahini, garlic cloves, lemon juice and olive oil.

Step 7

Blend until smooth, feel free to add more aquafaba if you want it to be even thinner. If you want a thicker hummus, only use 3-4 tbsp olive oil and start with 1/3 cup aquafaba.

Step 8

Transfer to an airtight container to store in the fridge once cooled. If your chickpeas are still very hot when you make the hummus, it will develop a crust as it cools. Best results is with slightly warm or lukewarm chickpeas!

Step 9

Eat within a week and serve each portion with a hefty spoonful of chili crisp!