Description
Instant Pot hummus is made from dried garbanzo beans and comes together in under 30 minutes of hands-on time. Creamier than canned, cheaper than store-bought, and built with simple wholesome ingredients.
Ingredients
- 4 oz (113g) dried garbanzo beans *see note for canned option
- Water, for soaking
- 1 tsp baking soda, for soaking
- 1 cup water
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- 1 clove garlic, finely grated
- 2–4 tbsp cold water
Instructions
- Add the dried garbanzo beans to a bowl and cover with water. Add 1 tsp baking soda, stir, and soak for at least 6 hours or overnight.
- Drain the soaking water. Add beans to the Instant Pot with 1 cup fresh water, 1 tsp baking soda, and ½ tsp salt. Cook on high pressure for 8 minutes, then natural release for 10 minutes before venting.
- Add tahini and fresh lemon juice to a food processor. Run for 30 seconds until the mixture lightens in color and looks almost whipped.
- Add olive oil and ½ tsp salt. Process for another 30 seconds.
- Drain the cooked beans. Add half the beans and the grated garlic to the food processor. Process for 1 minute. Add the remaining beans and process for another minute.
- With the processor running, add 2 tbsp cold water. Check consistency and add more water, 1 tbsp at a time, until smooth and creamy. Taste and adjust salt and lemon as needed.
Notes
No Instant Pot? Simmer soaked, drained beans on the stovetop with water to cover, 1 tsp baking soda, and ½ tsp salt for 45–60 minutes until very soft. Drain and proceed from step 3.
Using canned? Substitute one 15 oz can of chickpeas, drained and rinsed. Skip to step 3.
Store in an airtight container in the refrigerator for up to 5 days. Stir in a splash of water or olive oil to loosen before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 89
- Sugar: 0.2 g
- Sodium: 648.7 mg
- Fat: 7.8 g
- Carbohydrates: 4.2 g
- Fiber: 1 g
- Protein: 2.1 g
- Cholesterol: 0 mg
