Hummus Recipe using Instant Pot

[zippy12]

Start from Dry Chickpeas rinsed

Put the following into your Instant Pot

1. 1 C. dry Chickpeas/Garbanzo Beans
2. 4 C. Water
3. 3-4 cloves Garlic
4. 2 Bay Leaves

*** DO NOT ADD SALT!***
Set IP to Beans for 35 Min and let the IP release on its own. Chickpeas should be very soft and some skins falling off - If not do another pressure cook at bean setting for 10 min...

In a food processor add the following:
1 1/2 cups (250 grams) cooked chickpeas from above *NOTE remove skins for creamier hummus*
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini
1 garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) of cooking water water from above
Dash ground paprika, for serving

 

[bdskelly]

No meat in that Zip? ;)

 

[atomicsmoke]

No meat in that Zip? ;)

Lol

 

[zippy12]

B,

I might be good on a London Broil and healthier that my Blue Cheese Horseradish sauce... ;)

 

[bdskelly]

Where is the rule written that you can’t add bacon to hummus? ...Just sayin brother.
Seriously. Nice post. Like! B

 

[atomicsmoke]

Where is the rule written that you can’t add bacon to hummus? ...Just sayin brother.
Seriously. Nice post. Like! B

The only rule about bacon: there are no rules.

I had bacon hummus. What do you get when you combine something great with something awesome: great awesomeness.

 

[zippy12]

*SPARK* *SPAAAAAAARK* *SPAAAAAAAAARK* !

Charizo Hummus! *drool*

 

[dls1]

Looks great zippy. I make hummus a lot, but in the traditional manner. I've been thinking about getting an Instant Pot, but haven't yet pulled the trigger.

In as far as incorporating meat to the hummus, I often add cooked minced beef that's been seasoned with the Middle Eastern spice blend "Baharat", and a few other items. It's over the top, but doesn't last long.

Like!

 

[zippy12]

Thanks dls1! I was skeptical about taking dry chickpeas to soft with skins falling off, but it works in about 40min...

 

[graywolf1936]

Just made a 5lb. batch. I cheated and bought 5 cans of chickpeas, I also put one jar of roasted red peppers, +1 anchovy for each can of beans.

 

[dls1]

Just made a 5lb. batch. I cheated and bought 5 cans of chickpeas, I also put one jar of roasted red peppers, +1 anchovy for each can of beans.

5 lbs. is a Hell of a lot of hummus. I've incorporated roasted red peppers before, but not anchovies. I'll remember that.

I used 2 lbs. of raw chickpeas to make hummus on July 4 as a base for an appetizer for a small party. It evolved into a Lebanese dish known as "Hummus Kawarma" where the finished hummus is topped with minced and fried spiced lamb shoulder and a lemon-garlic-parsley sauce.

 

[atomicsmoke]

5 lbs. is a Hell of a lot of hummus. I've incorporated roasted red peppers before, but not anchovies. I'll remember that.

I used 2 lbs. of raw chickpeas to make hummus on July 4 as a base for an appetizer for a small party. It evolved into a Lebanese dish known as "Hummus Kawarma" where the finished hummus is topped with minced and fried spiced lamb shoulder and a lemon-garlic-parsley sauce.

Just google-d it. Sounds awesome. Post some pics.

 

[dls1]

Just google-d it. Sounds awesome. Post some pics.

It was awesome, thanks. It went fast.

Of the 1000s of hummus variations out there, it's easily my favorite. I was going to take a pic of the finished platter, but the guests finished most of it before I got to.

 

[atomicsmoke]

It was awesome, thanks. It went fast.

Of the 1000s of hummus variations out there, it's easily my favorite. I was going to take a pic of the finished platter, but the guests finished most of it before I got to.

I know how i will do the next lamb cook

 

[zippy12]

GrayWolf

Get off the cans ... too much salt! I as a American am off the fast easy corporate food ....

They are killing us slowly!

 

[dls1]

I know how i will do the next lamb cook

AS,

My go-to kawarma recipe that I've used many times is from London chef Yotam Ottolenghi's book, "Jerusalem: A Cookbook". Link to the recipe is below.
https://ottolenghi.co.uk/hummus-kawarma-lamb-with-lemon-sauce-shop

Note that he calls for lamb neck meat which I normally use but didn't have time to go to the Greek butcher I use for things like that so I just substituted shoulder. It worked fine. Also, I scaled the recipe up X 3.

I think you'll like the dish very much.

 

[atomicsmoke]

AS,

My go-to kawarma recipe that I've used many times is from London chef Yotam Ottolenghi's book, "Jerusalem: A Cookbook". Link to the recipe is below.
https://ottolenghi.co.uk/hummus-kawarma-lamb-with-lemon-sauce-shop

Note that he calls for lamb neck meat which I normally use but didn't have time to go to the Greek butcher I use for things like that so I just substituted shoulder. It worked fine. Also, I scaled the recipe up X 3.

I think you'll like the dish very much.

Lol,
Guess which recipe I saved after seeing you mention kawarma: Ottolenghi's.