This makes a LARGE batch of hummus, so if you want less, half the recipe.This recipe is best when made with chickpeas previously cooked in the Instant Pot then chilled, but you can also use canned.
Course: Appetizer, Dips
Author: Mrs. Plant
High-Speed Blender or Food Processor
4 1/2cupshomecooked chickpeasmade in the Instant Pot or canned, reserving some of the liquid
6Tfresh lemon juice(or 3 T lemon juice and 3 T aquafaba for a less intense flavor)
6roasted cloves of garlic*
1/2cuppepperoncini (jarred)I use Jeff's Naturals (got them at Sprouts) or you can use some other brand of Pepperoncinis, along with some of the juice from jar
salt to taste
Blend all in the Vitamix or other high-speed blender with a bit of the aquafaba (chickpea cooking liquid) until very smooth and a bit loose (as it will thicken in the fridge).
* Cut the top of a head of garlic off, revealing each clove. Place in a square of foil, adding a few sprinkles of water on top. Wrap loosely in the foil, and roast at 375 degrees for 35-45 minutes. Squeeze cloves out and into your recipe.