Instant Pot Hummus
Ingredients
The hummus
-
1
lb
Dry Chickpeas, rinsed
-
½
tsp
Baking Soda
-
8
cups
Water
-
⅓
cup
Fresh Lemon Juice
-
5
cloves
Garlic
-
½
cup
Sesame Tahini
-
1 ½
tsp
Cumin
-
1
tsp
Kosher Salt
-
¼
tsp
Pepper
-
¼
tsp
Sweet Paprika
-
⅛ - ¼
tsp
Cayenne Pepper (optional)
-
2
Tbsp
Warm Water
-
1
Tbsp
Olive Oil
Garnish
-
1
Tbsp
Drizzle of Olive Oil
-
½
tsp
Sweet Paprika
-
2-3
Tbsp
Pumpkin Seeds (Pepitas), roasted & salted
Instructions
- Add the rinsed chickpeas, baking soda, and water to the pot and stir.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button and set the time to 35 minutes on High Pressure.
- After cooking, turn off the pot and allow for a full Natural Release.
- Open the lid and strain the cooked chickpeas, rinsing them well with cool water.
- In a food processor, add the lemon juice and garlic, pulsing until minced.
- Optionally, let the garlic sit in the lemon juice for a few minutes to mellow the flavor.
- Add the chickpeas to the food processor and pulse a few times.
- Incorporate the tahini, cumin, salt, pepper, paprika, and cayenne, then process for about 10 seconds.
- Drizzle in the warm water to loosen the mixture, then add the olive oil and adjust seasoning to taste.
- Transfer the hummus to a serving dish, drizzle with olive oil, sprinkle with paprika, and top with pumpkin seeds.
- Serve with pita bread, chips, carrot sticks, or as a spread.
Nutrition Facts (estimated)
Servings
12 - 14
Calories
105
Total fat
4g
Total carbohydrates
13g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like