Credits: Vegan Bell



  1. Soak 1 cup of chickpeas overnight (or at least 8 hours). 
  2. Cook the chickpeas for 20 minutes (8 minutes in a pressure cooker). 
  3. Optional Step (for creamier hummus): Transfer the cooked chickpeas to a large bowl and add 1 cup of cold water. Rub them together using your hands (or use a kitchen towel) so that the outer skin starts to peel off. Wash and discard the skins. 
  4. Transfer the chickpeas + all the ingredients to a food processor and blend until smooth and creamy. Freezing the hummus for 4-5 hours helps suppress the chickpea flavor.