instant pot Hummus
With this traditional instant pot hummus recipe, you can enjoy a savory and filling cracker or flatbread, or even on a sandwich served with hummus.
If you are from the lover of hummus, you’re going to love this instant pot hummus recipe. Your Instant Pot allows you to get all of the outstanding flavors that homemade hummus have but in a fraction of the time.
When you making hummus in your instant pot, you’ll get a chickpea extremely tender and easy to puree. The good thing is that you can store the leftovers in your fridge for up to a week.
Hummus is natural take-along food. it isn’t hard to make an instant pot hummus. All you need here is to cook chickpeas for about 50 minutes until be very soft. Then mixe the lemon, garlic, cumin, and tahini well in your blender until you will end up with a thick paste. Finally, combine your drain chickpeas with the tahini mixture.
It holds up well and you can dip all kinds of things into it, as you can spread the flatbread or sandwich. After eating this instant pot hummus meal, you will feel healthy and smart instead of fast food.
I recommend you try this recipe of instant pot hummus because I assure you that you can get a good meal who doesn’t lack flavor and doesn’t require a lot of ingredients. From today you will not need to buy hummus anymore.
About instant pot hummus
8 ounces dried chickpeas.
1½ teaspoons kosher salt.
Juice of 1 lemon.
2 garlic cloves, chopped.
¼ teaspoon ground cumin.
⅓ cup tahini.
2 tablespoons extra-virgin olive oil.
For serving: Sweet or hot paprika
Nutrition Fact of hummus
(For 1 Artichoke medium “130g”)
Total Fat: 3 g
Potassium: 64 mg
Fiber: 1.7 g
Carbohydrate: 16 g
Protein: 7.7 g
Step by Step Instructions
In your instant pot pour the chickpeas and 1 teaspoon of kosher salt and add the water to cover by 1 inch.
Set the instant pot to the “manual” function and cook on high pressure for about 45 minutes.
When the time over up, allow the pressure to release the naturally then make sure that chickpeas be soft, if not you should cook for another 5 minutes. Drain the chickpeas and set aside.
Meanwhile, place the tahini paste, lemon, garlic, cumin, and the remaining salt in a food processor (blender) and blend for about 5 minutes until everything is smooth.
Then continue adding ice water with blending if the hummus is still thick until the tahini has thinned down to a sauce consistency.
Then add the drained chickpeas with olive oil to the mixture of tahini and continue to blend, if the hummus is still thick, continue adding ice water with blending until the hummus has thinned down to a sauce consistency and smooth.
Remove the hummus into a serving dish and drizzle with some additional olive and sweet or hot paprika as your desire. Enjoy!