There are tons of recipes for hummus online, but this is a super basic one that I like to use.
If you feel like eating something fancier, you can try adding red chili powder, roasted cumin powder, beetroot, black pepper, or spicy ground beef/lamb to this hummus.
1 cup dry chickpeas
6-8 large cloves of garlic
1 cup olive oil (1/4 cup for the tahini, 3/4 cup for the hummus)
1/2 cup sesame seeds
1.5 tablespoon salt
Soak the chickpeas in water for 8-10 hours.
Rinse the chickpeas and put them in a pressure cooker with 3.5 cups of fresh water. Add a tablespoon of salt and pressure cook for 12-15 whistles. Let the pressure settle on its own.
While the chickpeas are cooking, heat a pan on medium heat. Spread 1/2 cup of sesame seeds evenly on the pan and roast them until they’re golden and fragrant. Make sure the seeds are evenly roasted.
Let the seeds cool for a few minutes and transfer them to a blender. Add 1/4 cup of olive oil and blend until the seeds form a paste. You can reduce the amount of oil if you want a thicker, dryer tahini.
Open the pressure cooker and separate the chickpeas from the water using a colander. Save the water for later.
Put the chickpeas in the blender with 6-8 cloves of garlic, 3/4 cup olive oil, 2 tablespoons of tahini, juice from half a lemon, and some of the drained chickpea water. Blend until the chickpeas form a paste, slowly adding more of the saved water if necessary.
Taste the hummus and add more salt if necessary. You can also add another tablespoon of tahini and more lemon juice according to taste.
Put the hummus in the fridge and serve it when it’s slightly cool.