Instant Pot Hummus -With Dried Chickpeas
Save time and money with this quick and easy hummus recipe!
Equipment
- Instant Pot -I have the 8qt size and I love it for quickly cooking a lot of beans, or a big piece of meat. But you can use the 6qt size in this recipe.
- food processor -I love my 14 cup food processor! There are cheaper ones out there, but this one has a large capacity, so you can make the whole batch of hummus at one time. And it's comparatively quiet. If you have a smaller food processor, cut the recipe in half and make it twice.
Ingredients
- 2 cups Dried Chickpeas also called Garbanzo Beans
- 6 cups Water
- 1/2 cup Tahini Paste
- 4 Tablespoons Minced Garlic
- 3/4 cup Lemon Juice
- Salt to taste start with 1/4 teaspoon, taste, and add more if you like
- Olive Oil
- Paprika
Instructions
- Rinse the dried chickpeas.
- Add chickpeas and water to the Instant Pot.
- Cook on high pressure for 40 minutes, with a natural release.
- Drain chickpeas.
- Pour chickpeas into food processor.
- Add tahini paste, minced garlic, lemon juice, and salt. Puree until smooth.
- Add a little water if the consistency is too thick.
- Taste and add more salt, lemon juice, or garlic, depending on how strong of a flavor you prefer.
- Spread into a shallow bowl and drizzle with olive oil, and sprinkle with paprika.
- Serve with pita bread, or as a dip with pita chips, crackers, or fresh veggies.
Video
Notes
Hummus should be kept refrigerated. Eat within 7 days.
Hummus can be frozen. Put it in a freezer safe container and cover with a thin layer of olive oil before freezing. Thaw in the refrigerator and stir thoroughly before serving.
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14 cup food processor
8 quart Instant Pot