Instant Pot Hummus Recipe
This flavorful and creamy Instant Pot Hummus Recipe is better than store-bought! The delicious dip is made with chickpeas, garlic, lemon, tahini and spices.
Servings: 8 Servings
Calories: 288kcal
Ingredients
- 1 cup dried chickpeas garbanzo beans, sorted and rinsed
- 1 tablespoon salt plus 1 teaspoon salt
- 8 cups water divided
- 1 whole head garlic skins removed and slightly smashed
- 2 bay leaves
- 1 onion halved
- 1 teaspoon cumin
- 2 lemons juiced
- 1 cup tahini
Instructions
- Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water.
- Cover and allow the chickpeas to soak in the refrigerator overnight.
- When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.
- Add the chickpeas, bay leaves, crushed garlic, and onion to the electric pressure cooker.
- To the beans, add the remaining 4 cups of water and stir to combine.
- Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure.
- Discard the onion and bay leaves.
- Drain the chickpeas over a bowl to retain the cooking liquid.
- Transfer the chickpeas to a food processor and add the ground cumin and lemon juice.
- Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.
- Stir the tahini into the hummus. Adjust seasonings if desired.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 27g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 1193mg | Potassium: 433mg | Fiber: 7g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 3mg
