Instant Pot Hummus
This Instant Pot Hummus is incredibly handy when I needed a dip for a party recently. Only a couple hours to prepare and I was able to make this for guests.
Hummus is one of my favorite little snacks. Hummus is a dish coming from the middle east that is made with cooked chickpeas, paste of ground sesame seeds, lemon juice, garlic, and salt with tahini. Hummus became a popular hit the world over with different regions adding their own personal take on the dish.
The beauty of hummus is that it can be served as an appetizer or a dip and can be paired with pita, chips, or crackers to funnel the tasty hummus into your mouth.
The beauty of using an instant pot is that it’s extremely cheap. It’s actually cheaper than using canned chickpeas and in a half hour you’ll have a giant instant pot full of delicious hummus. Another great thing about the instant pot is that you can control the exact amount of time they cook in order to get the perfect level of softness!
The secret to making a smooth fluffy dip is to use warm just cooked chickpeas. If serving as an appetizer, accompany with wedges of pita or a plate of crudites. It can also be spooned into a pita pocket along with tomato, cucumber, onion, and shredded lettuce for a hearty sandwich. The hummus will keep in an airtight container in the refrigerator for up to 5 days.
Instructions:
If you decide to soak the beans, put them in the instant pot and add the 4 cups water and the salt.
Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight.
You can then either drain the beans in a colander or not.
If you drain them, return them to the pot and add the 3 cups water.
If you decide to cook the beans without soaking them, put them in the instant pot and add the 4 cups water and the salt.
When ready to cook the chickpeas, secure the lid and set the pressure release to sealing. Select the bean/chili setting and set the cooking time for 25 minutes for soaked chickpeas or 40 minutes for unsoaked chickpeas.
Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam.
At this point, you can leave the chickpeas in the pot on the keep warm setting for up to 10 hours.
When you are ready to make the hummus, open the pot.
Ladle out 3/4 cup of the cookin liquid and set it aside.
Wearing heat resistant mitts, lift the inner pot out of the instant pot and drain the chickpeas in a colander.
Transfer the drained chickpeas to a food processor or blender.
Add the reserved 3/4 cup cooking liquid, the tahini, lemon juice, garlic, cumin, and salt.
Process at medium speed for about 1 minute, until the mixture is smooth and creamy.
If serving as an appetizer, spoon the hummus into the center of a wide, shallow serving bowl and spread it out in a thick circle.
Sprinkle the parsley and paprika on top, then drizzle with the oil.
Ingredients
1 cup dried chickpeas
4 cups water, plus 3 cups if you soak and drain the beans
1 teaspoon kosher salt
1/2 cup tahini
3 tablespoons fresh lemon juice (from 1 lemon)
2 cloves garlic, chopped
1/4 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon chopped fresh flat leaf parsley
1/4 teaspoon paprika
2 tablespoons extra virgin olive oil
Classic Hummus
Description
The secret to making a smooth fluffy dip is to use warm just cooked chickpeas. If serving as an appetizer, accompany with wedges of pita or a plate of cudites. It can also be spooned into a pita pocket along with tomato, cucumber, onion, and shredded lettuce for a hearty sandwich. The hummus will keep in an airtight container in the refrigerator for up to 5 days.
Ingredients
- 1 cup dried chickpeas
- 4 cups water, plus 3 cups if you soak and drain the beans
- 1 teaspoon kosher salt
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 2 cloves garlic, chopped
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh flat leaf parsley
- 1/4 teaspoon paprika
- 2 tablespoons extra virgin olive oil
Instructions
- If you decide to soak the beans, put them in the instant pot and add the 4 cups water and the salt. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight. You can then either drain the beans in a colander or not. If you drain them, return them to the pot and add the 3 cups water.
- If you decide to cook the beans without soaking them, put them in the instant pot and add the 4 cups water and the salt.
- When ready to cook the chickpeas, secure the lid and set the pressure release to sealing. Select the bean/chili setting and set the cooking time for 25 minutes for seaked chickpeas or 40 minutes for unsoaked chickpeas.
- Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam. At this point, you can leave the chickpeas in the pot on the keep warm setting for up to 10 hours.
- When you are ready to make the hummus, open the pot. Ladle out 3/4 cup of the cookin liquid and set it aside. Wearing heat resistant mitts, lift the inner pot out of the instant pot and drain the chickpeas in a colander.
- Transfer the drained chickpeas to a food processor or blender. Add the reserved 3/4 cup cooking liquid, the tahini, lemon juice, garlic, cumin, and salt. Process at medium speed for about 1 minute, until the mixture is smooth and creamy.
- If serving as an appetizer, spoon the hummus into the center of a wide, shallow serving bowl and spread it out in a thick circle. Sprinkle the parsley and paprika on top, then drizzle with the oil.
Nutrition
- Serving Size: 3 1/2 cups
