Instant Pot Hummus with Chimichurri
Ingredients
Beans
-
1
cup
dried garbanzo beans
-
6
cups
water
Hummus
-
2
cups
garbanzo beans
-
4 to 6
tablespoons
water
-
3
tablespoons
tahini
-
2 to 3
cloves
garlic
-
½
lemon
juice
-
to taste
salt
Chimichurri
-
½
cup
minced fresh Italian parsley
-
½
cup
olive oil
-
½
teaspoon
crushed red pepper
-
½
lemon
juice
-
1
clove
garlic
-
to taste
salt
Instructions
- Add dried garbanzo beans and water to the Instant Pot, close the lid, and set to manual for 35 minutes.
- Once done, let the pressure release naturally for about 10 minutes.
- Drain the beans. Optionally, peel the garbanzo beans for smoother hummus.
- In a blender, combine the beans, water, tahini, garlic, lemon juice, and salt. Blend until smooth, adjusting water and salt as needed.
- For the chimichurri, mix parsley, olive oil, crushed red pepper, lemon juice, minced garlic, and salt in a bowl. Adjust salt to taste.
- Serve the hummus on a plate, drizzle with chimichurri, and garnish if desired.
Nutrition Facts (estimated)
Servings
4
Calories
625
Total fat
38g
Total carbohydrates
56g
Total protein
19g
Sodium
41mg
Cholesterol
0mg
You might also like