Best 3 Instant Pot Hummus Recipes
Hummus, a delectable Middle Eastern dip or spread, has gained immense popularity worldwide for its creamy texture, tangy flavor, and versatility. Typically made from chickpeas, tahini, garlic, lemon juice, and olive oil, this culinary delight offers a myriad of health benefits. Chickpeas, the primary ingredient, are a rich source of plant-based protein, fiber, and essential vitamins and minerals. Tahini, made from ground sesame seeds, contributes a nutty flavor and healthy fats. Garlic and lemon juice impart a zesty kick, while olive oil adds richness and smoothness.
This article presents a collection of Instant Pot hummus recipes that cater to different dietary preferences and taste buds. From the classic hummus recipe for traditionalists to innovative variations like roasted red pepper hummus, avocado hummus, and spicy jalapeño hummus, there's a recipe for every palate. Each recipe provides step-by-step instructions, making it easy for home cooks to create this delicious and nutritious dish in the convenience of their Instant Pot. Whether you're hosting a party, preparing a healthy snack, or simply looking for a flavorful addition to your meals, these Instant Pot hummus recipes are sure to impress.
INSTANT POT® CLASSIC HUMMUS
Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 19.5 g, Fat 8.2 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 4.1 g
INSTANT POT® BEET HUMMUS
This colorful beet hummus is a beautiful twist on this classic vegan dip, perfect for a snack or easy entertaining, and easy when done in the Instant Pot®.
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 17.1 g, Fat 6.6 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 0.8 g, Sodium 277.6 mg, Sugar 4.4 g
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.
Tips:
- Use dried chickpeas for the most flavorful hummus. Sort and rinse them well before cooking.
- If you're short on time, you can use canned chickpeas. Just be sure to rinse and drain them well.
- Cook the chickpeas until they are tender but still hold their shape. Overcooked chickpeas will make your hummus mushy.
- Use a good quality tahini. This is the main ingredient in hummus, so it's important to use a good one. Look for a tahini that is made from 100% sesame seeds and has a smooth, creamy texture.
- Season the hummus to your taste. Add more lemon juice, garlic, or cumin until it reaches the desired flavor.
- Serve the hummus with a drizzle of olive oil, a sprinkle of paprika, and some pita bread or vegetables for dipping.
Conclusion:
Instant Pot hummus is a quick, easy, and delicious way to enjoy this classic Middle Eastern dip. With just a few simple ingredients and a little bit of time, you can have a smooth, creamy, and flavorful hummus that is perfect for parties, snacks, or meals. So next time you're looking for a healthy and satisfying snack or appetizer, give this Instant Pot hummus recipe a try. You won't be disappointed!
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