Chef Matt Steigerwald whips up some of his famous chickpea hummus.
1# dried chickpeas
6 cups cold water
4 large cloves garlic
3/4 cup fresh lemon juice
1 tsp toasted ground cumin
1 cup good olive oil
1 cup good tahini
Salt to taste
Put chickpeas and water in and Instant Pot or any pressure cooker. Seal and cook on high for 30 minutes. Let cool without removing lid for 20 minutes.
Release any remaining steam.
Cool chickpeas in their cooking water. (Approx. 3cups)
When cool, place chickpeas and liquid in blender. Add all remaining ingredients and blend until very smooth.
Taste and add salt. Taste again until it’s just right.