Instant Pot Garlic Hummus
Creamy and light garlic hummus, made from dried beans in the Instant Pot. No soaking required.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 servings
- 1 1/2 cups dried chickpeas, rinsed
- 6 cups water
- 1/2 cup tahini
- 2 cloves garlic
- 3 tablespoons lemon juice, from about 2 small lemons
- 1 1/2 teaspoons salt, or to taste
- 1/2-3/4 cup bean cooking liquid
- crushed red pepper, chopped parsley, paprika optional
Add the chickpeas and water to the Instant Pot. Cover, press the "manual" button and set the timer to 40 minutes. Make sure the valve is set to "sealing".
When the timer goes off, allow the Instant Pot to naturally release pressure for about 15 minutes. Then carefully change the valve to "venting" and allow the rest of the pressure to release.
Set a colander over a large bowl and drain the chickpeas, reserving the cooking liquid.
In a food processor, add the cooked chickpeas, tahini, lemon juice, garlic cloves and salt. Process until creamy and smooth. Add about 1/2 cup reserved bean liquid, or more, until you reach a smooth consistency. I added about 3/4 cup because I wanted it super creamy.
Season to taste and add optional toppings. I sprinkled with crushed red pepper and parsley. Paprika is also fun to sprinkle over the top.
Keep in a covered container in the fridge for up to a week.