One of the rare meals upon which all five members of our family can agree is hummus, babaghanoush, and whole wheat pita. My husband and I like to add roasted red peppers, olives, and feta to our hummus, but our kids are content to eat hummus plain.

The tricky bit, though, is that they prefer homemade hummus – and so do we. We keep homemade tahini in a mason jar in our fridge for such purposes (and we eat a LOT of tahini dressing, too). On a side note, tahini is ridiculously easy to make.

But let’s stick to the chickpeas, shall we?

Instant Pot Hummus

(and this makes…a lot)

1 lb bag, dried chickpeas
1 1/2 tsp kosher salt, plus more as needed
Juice of 1 lemon, plus more as needed
5 cloves, garlic
1/2 teaspoon ground cumin (we used Penzey’s cumin)
1/3 cup tahini
2 tablespoons extra-virgin olive oil, plus more for serving
Dash of cayenne for bite

Rinse and sort the chickpeas, and then toss into your Instant Pot (ours is of the 6 qt variety). Add the garlic, and cover with water – you’ll want the water to be at least an inch above the beans. Set to manual/high pressure for 50 minutes, and go cringe at You on Netflix or something. I also let the pressure release naturally, so that added about another 25 minutes.

Check to ensure the  beans are soft but don’t look like mushy baby food, and drain them along with the now soft garlic. (If they’re still a little firm, recover and cook at high pressure/manual for another 5-6 minutes.) Place in a food processor with the remaining ingredients, and process until completely smooth. Serve room temperature with a nice slick of olive oil and good paprika on top, alongside mounds of pillowy pita and chopped vegetables.

You can customize this recipe in a number of ways. If you wanted to make killer white bean dip, for example, you could skip the cumin and tahini, and use parsley and extra olive oil instead, subbing in dried cannellini beans for the chickpeas.

This also lasts a while in the fridge, so it’s a great quick meal or snack.