Soak chickpeas overnight in lukewarm warm water, with a pinch of salt and a splash of lemon. In the morning, rinse your chickpeas thoroughly. You can grind soaked chickpeas with your hands to remove the outer layer (the skin)*. Give them a second rinse.
Transfer chickpeas into a pot (pressure cooker or Instapat will work too). Add water, Basic savory Sattvic spice mix (BSSM ), and kombu (optional) and cook for about 40 min.; add Himalayan salt to your liking and continue cooking for another 20-40 min. or until chickpeas are very soft.
When your chickpeas are done, remove the kombu from the pot, cool them out a bit, and strain them through a seave. Save all the liquid you end up with for later.
Into a food processor, add cooked chickpeas, followed by creamy tahini, 4 tbsp*** of aquafaba (the broth we have left after cooking our chickpeas), lemon juice, lemon zest; you can add 1/4 tsp of Himalayan salt as well.
Blend it, whip it until smooth and creamy.
Garnishing it with roasted black sesame seeds or nothing at all – just get your favorite vegetables or pita bread and start dunking!
Notes
*This will make your hummus smoother and creamier. I tried making hummus both ways. With skinned chickpeas and whole once. And that’s true blanched chickpeas will give you smoother hummus if you use a food processor. But if you have a high-power blender (like Vitamix), the difference is almost indistinguishable.If short on time, skip this step with no concerns.**You can use a food processor or a high-power blender like a Vitamix blender to make this hummus***You can adjust the thickness of your hummus to your liking later by increasing the amount of chickpea broth (up to 8 tbsp).