1. Cook chickpeas

Canned chickpeas

• Even if you use canned chickpeas, boiling them ensures that your hummus is smooth and creamy.
• Drain 1 15-ounce can of chickpeas and add them to a pot of cold water.
• Boil them for about 10 minutes until they are completely soft.

Dried chickpeas

• Rinse and soak ½ cup (100 grams) of dried chickpeas in cold water (water should cover the chickpeas by about 3 to 4 inches).
• Let them soak overnight or at least for 8 hours.

  ½ cup of dried chickpeas will plump up to about 1¼ cups when soaked.

How to cook chickpeas on stovetop

• Drain and pour soaked chickpeas in a large pot of cold water (water level should be 3 to 4 inches above chickpeas). Do not cover.
• Bring it to a brisk boil.
• Once it boils, reduce the flame and cook on low heat for 1 to 1½ hours, until the chickpeas are completely soft.

How to cook chickpeas in an instant pot

• Drain and place the soaked chickpeas with 2 cups of cold water in the instant pot.
• Set the mode to pressure-cook for 12 minutes. Wait for natural pressure release.

How to cook chickpeas in a pressure cooker

• Drain and place the chickpeas with 2 cups of cold water in the pressure cooker.
• Cook on high flame for 2 whistles.
• Reduce to low flame, and cook for 10 minutes (or up to 5 whistles).
• Turn off the flame and let the pressure release naturally.

2. Reserve

• Drain the chickpeas and let them cool.
• Whatever method you use to cook chickpeas, remember to reserve about ¼ cup of the chickpea water.
• Also reserve a handful of chickpeas for garnish.

3. Roast garlic

• Heat 2 tablespoons extra virgin olive oil in a small pan. Thinly slice 3 cloves garlic.
• Add the garlic slices and roast until they start to brown. Turn off the heat.

4. Blend

• Pour the roasted garlic slices along with the oil into a food processor or high speed blender.
• Add 3 tablespoons harissa paste, 2 tablespoons tahini, 3 tablespoons lemon juice and ½ teaspoon salt.
• Process until the mixture emulsifies.
• Add chickpeas and ½ teaspoon paprika. Process until smooth.
• While the processor is running, drizzle the chickpea liquid, 1 tablespoon at a time until you get the desired consistency.

5. Garnish

• Transfer the harissa hummus to a serving bowl. Swirl a spoonful of harissa on top.
• Serve with a drizzle of olive oil. Add your favorite toppings (see options in the notes below).