Instant Pot Hummus Recipes

INSTANT POT HUMMUS

Steps:

• 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.
• BLEND: Place the tahini paste, minced garlic, and 1/3 cup of lemon juice in a food processor and blend until everything is smooth and airy. Add half the chickpeas, 1 tablespoon of cooking liquid, and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. Process until the paste is smooth. Taste and adjust. If the hummus is still thick, add more lemon juice or another tablespoon of cooking liquid with the food processor running. Stop the machine scrape down the sides and continue to mix and add a tablespoon of cooking liquid at a time until it reaches your desired consistency. I used just 2 tablespoons because I went with a ½ cup of lemon juice. But this part is really up to you!
• Spoon the hummus into a bowl, drizzle with additional olive oil, and garnish with za'atar or smoked paprika. Sometimes I like to add caramelized onions to the top!

INSTANT POT HUMMUS

Steps:

• 1. 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. 2. When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well. 3. Add the chickpeas, bay leaves, the crushed garlic, and onion to the electric pressure cooker. 4. To the beans, add the remaining 4 cups of water and stir to combine. 5. 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. 6. Discard the onion and bay leaves. 7. Drain the chickpeas over a bowl to retain the cooking liquid. 8. 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. 9. Stir the tahini into the hummus. Adjust seasonings if desired.

INSTANT POT® CLASSIC HUMMUS

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.

INSTANT POT HUMMUS

Steps:

• Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.
• Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.
• Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully.
• Purée Garlic & Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending (*Pro Tip: This dramatically reduces the garlic's pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. *Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.
• Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).
• Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ :)

INSTANT POT® BEET HUMMUS

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.

INSTANT POT HUMMUS

Steps:

• Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot® multi-cooker.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.
• Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
• Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.