2cupscooked chickpeassee directions for cooking dried chickpeas
¼cupfresh lemon juice
¼cupolive oilplus more for roasting beets
Directions for Cooking Dried Chickpeas
Place 1 cup dried chickpeas and 3 cups of water in the inner pot of the instant pot. Place lid on the pressure cooker and turn vent knob to "sealing." Set to cook on high pressure for 40 minutes. Let pressure release naturally, then strain off chickpeas, reserving cooking liquid.
Preheat oven to 375 degrees. Coat beets lightly with oil with olive oil and wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through approximately 45 to 60 minutes.
Place chickpeas, roasted beets, lemon juice, salt, tahini in a food processor that has been fitted with an s-blade. Process until nearly smooth.
Remove the food pusher on the lid of the food processor, and pour in olive oil while the food processor is running. Add in water or reserved cooking liquid from chickpeas, to get the hummus smooth and creamy as desired.
Storage: Store the hummus in the refrigerator for up to 5 days or in your freezer for up to 6 months. But be sure to defrost in the fridge overnight, not in the microwave, as that may change the consistency of the hummus.