Creamy, garlicky, and deeply satisfying, this homemade hummus is built entirely from whole, clean ingredients that fit comfortably within a candida-conscious way of eating. Store-bought versions often sneak in preservatives, citric acid, or other additives that can be hard to vet, so making your own from scratch puts you fully in control. Starting with dried chickpeas rather than canned means you're skipping any unwanted extras, and the Instant Pot does the heavy lifting — pressure-cooking them until they're impossibly soft and ready to blend into something silky. The combination of tahini, fresh lemon juice, raw garlic, and cumin creates a bold, layered flavor that genuinely doesn't need anything else. Blending in ice water a little at a time is the secret to that light, whipped texture you'd expect from a great restaurant version. A drizzle of extra-virgin olive oil and a scatter of fresh parsley at the end make it feel special enough to serve to guests, even though the process is completely straightforward. Keep a batch in the fridge and you'll always have a clean, nourishing option ready for dipping or spreading.
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Place the dried chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse through a colander.
Add the soaked, drained chickpeas, 3 cups of fresh water, and the baking soda to the Instant Pot insert. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.
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