Instant Pot hummus recipe for creamy, quick dips

Ingredients for Instant pot hummus

• 120 g dried chickpeas

• 960 ml water, plus 720 ml if you soak and drain the beans

• 5 ml salt

• 120 g tahini

• 45 ml fresh lemon juice (from 1 lemon)

• 2 cloves garlic, chopped

• 1 g ground cumin

• 5 ml salt

• 15 g chopped fresh flat-leaf parsley

• 1 g paprika

• 30 ml extra-virgin olive oil

How to make Instant pot hummus

1. If you choose to soak the chickpeas, place them in the Instant Pot and add 1 L (4 cups) of water and 1 tsp of salt. Leave the pot turned off and allow the chickpeas to soak for 10–12 hours, or overnight. You may either drain the chickpeas in a colander or leave them as they are. If you drain them, return them to the pot and add an additional 750 ml (3 cups) of water.

2. If you prefer to cook the chickpeas without soaking, place them in the Instant Pot and add 1 L (4 cups) of water and 1 tsp of salt.

3. When ready to cook, secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 25 minutes if the chickpeas are soaked or 40 minutes if they are unsoaked.

4. Allow the pressure to release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. At this stage, you can keep the chickpeas in the pot on the Keep Warm setting for up to 10 hours.

5. When you are ready to make the hummus, open the pot. Ladle out 180 ml (¾ cup) of the cooking liquid and set it aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the chickpeas in a colander.

6. Transfer the drained chickpeas to a food processor or blender. Add the reserved 180 ml (¾ cup) of cooking liquid, 120 g of tahini, the juice of 1 lemon, 1 clove of garlic, 1 tsp of ground cumin, and 1 tsp of salt. Process at medium speed for about 1 minute, until the mixture is smooth and creamy.

7. To serve as an appetizer, spoon the hummus into the centre of a wide, shallow serving bowl and spread it out in a thick circle. Sprinkle chopped parsley and paprika on top, then drizzle with olive oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.