OMG, this is so good! Even Mr. Man says so, and he doesn’t even like hummus.
1 cup dried chick peas (garbanzo beans)
2 tsp baking soda, divided
1 Tablespoon + 2 tsp salt, divided
1 bay leaf
5 cloves garlic
1/2 onion
1/4 cup lemon juice
2/3 cup tahini
1/2 tsp cumin
olive oil optional for garnish
Pick any debris out of the chickpeas. Wash, then soak overnight in the refrigerator in 4 cups water, 1 Tablespoon salt, & 1 tsp baking soda.
The next day, drain the beans and rinse well. Put them in a pressure cooker (instant pot) along with 1/2 onion, 1 bay leaf, 1 tsp salt, 1 tsp baking soda, & 1 garlic clove. Cover with water, at least 2″ above the chick peas. Cook on high for 15 minutes, then let sit for 20 minutes before removing the lid.
While the chick peas are cooking, put 4 cloves garlic, 1/4 cup lemon juice, and 1 tsp salt in a food processor. Chop up the garlic, then scrape the sides and let it sit. The lemon juice will mellow out the garlic.
When the chick peas are finished cooking, drain them, reserving the cooking liquid. Discard the onion and bay leaf but keep the garlic.
Put the tahini in the food processor and blend until it’s smooth, adding a little of the reserved cooking water if necessary. Then dump in the chick peas & garlic clove and continue blending and periodically scraping the sides until it’s silky smooth. This will probably take about six minutes. Add a little of the reserved cooking water, a tablespoon at a time, if needed to get the right consistency.
Serve drizzled with olive oil if desired.