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Instant Pot Hummus
instant pot hummus
starts with dry chickpeas but no soaking is required when you make it in the instant pot! This homemade hummus will be ready for snacking in no time.
Melissa Williams | Persnickety Plates
fresh lemon juice
Add the beans, water, and two peeled garlic cloves to the instant pot. Cover with the lid and seal the vent; set to high pressure for 40 minutes.
After the garbanzo beans are done cooking, allow the pressure to naturally release for 30 minutes as the beans finish cooking.
Once all pressure has released, open the instant pot and reserve 1 cup of liquid to use later. Remove the beans and garlic; strain the excess water.
Using a blender or food processor, puree the tahini paste, two cloves of peeled and minced garlic, and lemon juice.
Add half of the cooked beans, 1 tablespoon of reserved liquid from earlier, and half of the olive oil; blend until completely smooth.
Add the salt, remaining beans, and remaining oil; blend until smooth.
Taste and adjust seasonings as needed. If it's too thick, add more of the reserved liquid until you're satisfied with the consistency.
Pour into a serving dish and top with olive oil or smoked paprika. Enjoy!
The garbanzo beans do not need to be soaked for this recipe. If preferred to soak them, reduce cooking time to 30 minutes.
Try topping your hummus with chopped roasted red peppers, carmelized onions, pesto, or even crumbled feta cheese.
For a heavier garlic flavor, try using additional garlic cloves (up to 10, depending on your preference).
For best results, use a high-quality extra virgin olive oil as it gives the hummus a lot of flavor.
Instant Pot Hummus https://www.persnicketyplates.com/instant-pot-hummus/