Instant Pot Hummus Recipes
INSTANT POT® BEET HUMMUS
This colorful beet hummus is a beautiful twist on this classic vegan dip, perfect for a snack or easy entertaining, and easy when done in the Instant Pot®.
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 17.1 g, Fat 6.6 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 0.8 g, Sodium 277.6 mg, Sugar 4.4 g
INSTANT POT HUMMUS
Check out this homemade hummus recipe you can make in the Instant Pot-the pressure cooker means no soaking the beans required.
Provided by Coco Morante
Yield Makes about 3 1/2 cups
Number Of Ingredients 11
Steps:
- 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 cooking 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 ¾ 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.
INSTANT POT® CLASSIC HUMMUS
Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.5 g, Fat 8.2 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 4.1 g
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- PRESSURE COOK: Add the beans, water, and whole garlic cloves to the instant pot. Cover and seal the vent. Set the instant pot on manual ‘high pressure’ for 38-40 minutes. When the timer goes off, allow the pressure to release naturally for 30 minutes. This is important because the chickpeas will continue to cook for a bit here. Reserve 1 cup of chickpea cooking water, then drain the beans; set aside.
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