Hummus

Quick Summary: A classic and creamy Middle Eastern dip made from dried chickpeas, tahini, lemon, and garlic.
Source: Traditional

>> servings: 2
Soak @dried chickpeas{1%cup} for at least ~{8%hours}. Drain and rinse.
 
Cook the chickpeas in salted water using one of two methods: in an #instant pot{} on high pressure for ~{20%minutes}, or on the #stove{} until they are mush.
 
Drain the cooked chickpeas, reserving about {1/2%cup} of the cooking water.
 
To dampen the heat of the garlic, you can optionally soak the @garlic{2-3%cloves} in the juice of @lemons{1.5}.
 
Place the cooked chickpeas, @olive oil{1/2%cup}, @tahini{heaping tablespoons}, garlic, lemon juice, and @salt{1%tsp} into a #blender (vitamix){}.
 
Blend until smooth. Check salt, lemon, and tahini levels and adjust to taste. Add the juice of the remaining @lemons{0.5} if desired.
 
If the hummus is too thick, add the reserved water a tablespoon at a time until the desired consistency is reached.
 
Note: If you have a Vitamix, you can use @sesame seeds{} in place of tahini, just blend for a longer time.