The Best Homemade Hummus Recipe

Or, as mentioned above, feel free to instead use:

• Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
• Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
• These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.