I'm all about doing it the easy way. I don't specify quantities - with hummus, it's so easy to adjust flavors as you go, to your own taste.

I start by pressure cooking the chickpeas with lots of raw garlic (whole cloves will soften plenty during cooking). When they're done, drain the peas but reserve the cooking liquid and allow them to cool slightly.

Then I pulse parsley in the food processor to coarsely chop it. Some people like mint in hummus - I don't care for it myself. If you're going to add any other vegetables like roasted red pepper, raw garlic, roasted garlic or raw zucchini, add them after the parsley is chopped and pulse to a coarse mixture. Then add the cooked chickpeas, fresh squeezed lemon juice, salt, paprika, tahini and ground red pepper, plus enough of the reserved cooking liquid to allow the mixture to grind.

Keep an eye on the mixture while grinding, scraping the sides as needed. Taste as you go and adjust the amounts of tahini, lemon juice, salt and red pepper to your personal taste. If you need or want to add more liquid, definitely taste first to see if you need more lemon juice; if not, then add more of the reserved cooking liquid.

That's all! One pressure cooker, one food processor, one silicone spatula, one small cutting board and knife to trim your garlic and parsley and halve your lemon, one container to store whatever you don't eat on the spot, done in 45 minutes including your chickpea cooking time (14 minutes at high pressure plus natural pressure release, for soaked peas). And another container to freeze any leftover cooking liquid toward your next batch of pasta e fagioli. Easy-chickpeasy.