Hummus: one of the world’s most loved food. Everyone is literally hooked on it. What’s not to love about this creamy and flavorful dip? It’s healthy. It’s simple. It tastes awesome!

My great grandmother was from Lebanon, so we pretty much grew up eating Middle-eastern dishes, including hummus!

Today, we will be learning how to make it. So, let’s get cooking!


You’re going to need

 1 cup chickpeas (garbanzo beans)

2 tbsp tahini

1 half a lemon, squeezed (about 1 tbsp lemon juice)

1 large garlic clove

1/2 tsp pink himalayan salt


 First, soak the chickpeas overnight, or for at least 8 hours. Soaking the beans will make them much easier to digest.

When they are done soaking, drain them, and put them in your pressure cooker for 30 minutes. If you don’t have time to soak them, put some kombu seaweed in the pressure cooker. The kombu also will make the beans easier to digest.

After they are done cooking, drain the beans. But don’t throw away that water! You’re going to need some of it.

Add the chickpeas, tahini, lemon, garlic and salt to a food processor. Add a little bit of the chickpea water. But not too much, or else it will be runny. Now blend them up and..

 ...Ta Da! You have successfully made hummus! 


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