2cupsdried chickpeas(also known as garbanzo beans)
juice of one lemon
1/4cupextra virgin olive oil
Place dried chickpeas and water in the instant pot, and set on manual mode for 40 minutes with NPR (natural pressure release).
When chickpeas are finished cooking and depressurizing, remove lid from instant pot. Do NOT drain.
Add cooked chickpeas to a high-powered blender (I have a vitamix) with the rest of the ingredients, and blend on high until smooth.
Add extra water or EVOO one tablespoon at a time if mixture is too thick to blend.
Serve with veggies or chips, and enjoy!
This recipe makes quite a bit, so feel free to half the recipe if you are making it just for a few people, or if you go through hummus slowly at your house. It also freezes fine for up to a couple of months. Defrost in the fridge overnight and stir in a small drizzle of olive oil if it has dried out at all.