Although almost all of my recipes on this blog are paleo, and I mostly follow a paleo diet, I'm not super strict about it. I started eating paleo in 2012 when I was diagnosed with a gluten sensitivity and realized I don't do well with dairy. I eat popcorn on the reg, LOVE chocolate and could never give up hummus (I'm Jewish, so it would almost be a crime to not eat hummus..). For this recipe, I cooked the garbanzo beans in an Instant Pot (pressure cooker) which helps rid the beans of lectins and make them more digestible. If you don't want to go through the trouble of cooking dried beans, simply use canned garbanzo beans!
Some fun flavors you could make are roasted garlic, roasted red pepper, or pesto by simply adding those ingredients in. I've given you a couple options below. I would omit the garlic clove if making roasted garlic. Even as someone who LOVES garlic, that may be a bit much. You might need to add a bit more garbanzo liquid and/or olive oil if making something like roasted red pepper since it will make it a lot thicker.
1/2 pound dried garbanzo beans (about 1 1/4 cups)
1 teaspoon salt
2 cups garbanzo beans
1/3 cup tahini
3 tablespoons olive oil
1/4 cup garbanzo bean liquid
1/2 tsp cumin
1 garlic clove
1/4 tsp salt
1/8 tsp pepper
2 tablespoons lemon juice
for pesto hummus, also add in:
1 tablespoon prepared pesto (you can find a recipe here)
simply add in 2 tablespoons chopped basil, 1 tablespoon walnuts and 1/2-1 tablespoon additional olive oil
for roasted pepper hummus, also add in:
1/4 cup roasted peppers (you can buy the kind in the jar; red or multi color will work!)
additional liquid as needed
for roasted garlic hummus, add in:
1 head roasted garlic
To roast, cut 1/4'' off the top of a bulb of garlic, drizzle with olive oil and wrap in tin foil and bake at 400 degrees for about 30 minutes or until brown, fragrant and soft (make sure to omit garlic clove in original recipe)
(if you're using canned garbanzo beans, skip to number 4)
1. Rinse 1/2 pound garbanzo beans and place in Instant Pot and cover with water by 1 inch. Add 1 teaspoon salt
2. Cook on high pressure for 55 minutes and let naturally release pressure (don't use release button)
3. Drain garbanzo beans, reserving liquid to be used in hummus
4. Add tahini, lemon juice, salt, pepper and cumin to a food processor, and blend.
5. At this point, if you're making a flavored hummus, add in those ingredients now (besides extra liquid)
6. Stop the food processor, add in the beans and turn back on and blend slowly adding olive oil. Blend until smooth. Taste for flavor and adjust garlic, cumin and salt as desired. Add more liquid and/or olive oil (very slowly) for desired consistency. You don't want it runny but you don't want it super thick.
7. Serve with a drizzle of olive oil, sprinkle of paprika and dash of parsley (all optional, but definitely makes it pretty)
Refrigerate leftovers for up to a week.