Instant Pot Hummus
Ingredients
The base ingredients
-
8
ounces
dried chickpeas
-
1 ½
teaspoons
kosher salt
-
Juice of 1
lemon
-
2
cloves
garlic
-
¼
teaspoon
ground cumin
-
⅓
cup
tahini
-
Ice water
as needed
-
2
tablespoons
extra-virgin olive oil
Optional toppings
-
2
big handfuls
spinach
-
to taste
toasted pepitas
-
to taste
sesame seeds
Instructions
- 1. Place chickpeas and 1 teaspoon of salt in the Instant Pot and cover with water by 1 inch.
- 2. Cook on high pressure for 50 minutes and allow for natural release.
- 3. Drain the chickpeas once cooked.
- 4. In a blender, combine lemon juice, garlic, cumin, and remaining salt; let sit for 5 minutes.
- 5. Add tahini and blend to form a thick paste, then gradually add ice water until desired consistency is reached.
- 6. Add drained chickpeas and olive oil to the tahini mixture and blend until smooth, adding more ice water if necessary.
- 7. If making spinach hummus, add spinach and blend until smooth.
- 8. Taste and adjust seasoning, then serve with a drizzle of olive oil and toppings.
Nutrition Facts (estimated)
Servings
12
Calories
91
Total fat
6g
Total carbohydrates
6g
Total protein
2g
Sodium
294mg
Cholesterol
0mg
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