Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cup garbanzo beans (dry)
  • 6 cups water
  • 4 cloves garlic (divided)
  • 1/3 cup fresh lemon juice
  • 1/2 cup tahini paste
  • 1 1/2 teaspoons salt
  • 1/3 cup olive oil (extra virgin)
  • 1 teaspoon cumin

Instruction

  • Add the beans, water, and two peeled garlic cloves to the instant pot. Cover with the lid and seal the vent; set to high pressure for 40 minutes.
  • After the garbanzo beans are done cooking, allow the pressure to naturally release for 30 minutes as the beans finish cooking.
  • Once all pressure has released, open the instant pot and reserve 1 cup of liquid to use later. Remove the beans and garlic; strain the excess water.
  • Using a blender or food processor, puree the tahini paste, two cloves of peeled and minced garlic, and lemon juice.
  • Add half of the cooked beans, 1 tablespoon of reserved liquid from earlier, and half of the olive oil; blend until completely smooth.
  • Add the salt, remaining beans, and remaining oil; blend until smooth.
  • Taste and adjust seasonings as needed. If it's too thick, add more of the reserved liquid until you're satisfied with the consistency.
  • Pour into a serving dish and top with olive oil or smoked paprika. Enjoy!