Name: Homemade Harissa Infused Hummus
Prep time: 5 min
Cook time: 30 min
Total time: 2 h 35 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup dry chickpeas (garbanzo beans); 2 water; 1 cup low sodium vegetable broth; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 clove large clove garlic; 6 teaspoons harissa paste, divided; 0.5 teaspoon salt, or more to taste

Ready in: 2h 35 mins

Serves: 8 servings

Ingredients: 9

This hummus starts with actual chickpeas simmered in vegetable broth — the two and a half hours of total time buy a creaminess canned beans rarely match. Tahini, lemon juice and garlic build the classic base, then harissa runs heat through the whole batch. Eight servings, and only five minutes of it is hands-on.

Ingredients

1	cup dry chickpeas (garbanzo beans)
2	water
1	cup low-sodium vegetable broth
3	tablespoons extra-virgin olive oil, divided
2	tablespoons tahini
1	tablespoon lemon juice
1	clove large clove garlic
6	teaspoons harissa paste, divided
¹⁄₂	teaspoon salt, or more to taste

Instructions

1.	Begin by soaking dry chickpeas in water for approximately 2 hours, gently rubbing them occasionally to aid in removing the outer skin. Discard any loose skins and proceed to drain the chickpeas.
2.	In a multi-functional pressure cooker (such as the Instant Pot®), combine the soaked chickpeas, water, and low-sodium vegetable broth. Seal the lid securely and set the cooker to high pressure, following the manufacturer's guidelines, then set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to reach optimal levels.
3.	Carefully release the pressure using the quick-release method specified by the manufacturer, which should take about 5 minutes. Once pressure is released, unlock and remove the lid.
4.	Strain the cooked chickpeas, saving 3/4 cup of the cooking liquid. Reserve 1/4 cup of cooked chickpeas for the final garnish and transfer the rest into a food processor fitted with a blade. Add 2 tablespoons of extra-virgin olive oil, tahini, freshly squeezed lemon juice, and the large clove of garlic. Blend the mixture until smooth, approximately 3 minutes, scraping down the sides as needed. Incorporate 1/2 cup of the reserved cooking liquid gradually, ensuring a creamy consistency. Introduce 5 teaspoons of harissa paste and salt to the mix.
5.	Transfer the hummus into a serving bowl. Drizzle the remaining 1 tablespoon of olive oil and 1 teaspoon of harissa paste on top, delicately swirling it with a knife without fully mixing. Finally, garnish with the reserved whole chickpeas. Serve the hummus at room temperature.