Instant Pot Favorite Chickpea Hummus - cooking recipe

Ingredients

1 cup dried garbanzo beans
2 bay leaves
3 -4 garlic cloves (crushed)
2 tablespoons tahini
1 lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon himalayan salt (or sea salt)
parsley (chopped)
paprika (regular or smoked)
extra virgin olive oil

Preparation

Rinse the chickpeas and add to Instant Pot.
Cover chickpeas with 6 cups of water.
Add crushed garlic and bay leaves to Instant Pot.
Cook for 18 minutes on high pressure (manual).
When time is up let the Instant Pot release naturally.
Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves.
Once chickpeas have cooled, pour into a food processor along with the garlic.
Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed.
When the mixture reaches the right consistency, add salt to taste and puree again to mix well.
To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika.
There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ) in with your beans and blend together with your beans in your food processor.