This hummus is inspired by one of my favorite dips, Bitchin' Sauce.
*If you cook your chickpeas from dry beans, allow them to soak for 12 to 24 hours before cooking. I cooked mine in an Instant Pot for exactly 15 minutes, with a bit of salt and a teaspoon of baking soda. Baking soda will make it easy to remove the skins, which I recommend doing. It’s a bit of a hassle, but the texture of the hummus is much smoother.