How to Make Hummus | Sesame-free | Allergy-free

Add 2 cups of dry garbanzo beans to a large glass bowl.

Add 1 teaspoon of baking soda to the bowl with garbanzo beans.

Pour in 4 cups of water and mix everything together.

Cover the bowl and let it sit for several hours or overnight.

After several hours, rinse the garbanzo beans thoroughly in the sink to remove baking soda.

Using an Instant Pot, add 2-3 cups of the rinsed garbanzo beans and 6 cups of water.

Sprinkle salt over the beans and secure the lid, ensuring the gasket is in place and the vent is closed.

Set the Instant Pot to high pressure for 1 hour and 10 minutes.

Once the pressure has released and the pot has cooled down, open it to check the garbanzo beans, which should be soft.

Take 2 cups of the cooked garbanzo beans and add them to a mortar and pestle with 4 cloves of garlic, mashing them together.

Transfer the mashed garlic and garbanzo beans to a NutriBullet.

Add the juice of 1 large lemon to the mixture.

Add 1 teaspoon of cumin and less than 1/2 teaspoon of salt to the NutriBullet.

Pour in 1 tablespoon of olive oil.

Sprinkle paprika and cayenne pepper (optional) into the mixture.

Blend the ingredients until a thick paste forms, adding 2 tablespoons of water from the garbanzo beans mix to adjust the consistency as needed.

Check the consistency and taste of the hummus, adjusting as necessary.

Spread the hummus onto a shallow dish for serving.

Garnish the hummus with additional paprika, cayenne, and cumin for visual appeal.

Drizzle a little olive oil over the top and garnish with a peppercini, pickles, or parsley as desired.

Equipment Needed

Dietary

Allergens