Best Instant Pot Hummus Recipes

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INSTANT POT® CLASSIC HUMMUS



Instant Pot® Classic Hummus image

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

1 cup dry garbanzo beans
3 cups vegetable broth
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

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 HUMMUS



Instant Pot Hummus image

You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in the Instant Pot® multi-cooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield About 2 1/2 cups

Number Of Ingredients 10

1 cup dried chickpeas (about 6 1/2 ounces), rinsed and drained
3 cloves garlic
1 dried bay leaf
Kosher salt
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice (from about 1 large lemon)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/3 cup tahini, well stirred
Sweet or smoked paprika, for sprinkling
Sliced fresh vegetables and pita chips, for serving

Steps:

  • Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot® multi-cooker.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.
  • Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
  • Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.

INSTANT POT® BEET HUMMUS



Instant Pot® Beet Hummus image

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

3 cups vegetable broth
1 cup dry garbanzo beans
2 medium beets, peeled and cut into large pieces
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

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® HARISSA HUMMUS



Instant Pot® Harissa Hummus image

Classic hummus made from dried chickpeas in your Instant Pot® with the kick of harissa, the smoked pepper paste from North Africa. Serve with warm flatbread or veggies. You can even add some to your soups for a twist in flavor. The hummus can be served immediately or refrigerated to help flavors meld.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 2h35m

Yield 8

Number Of Ingredients 9

1 cup dry chickpeas (garbanzo beans)
2 cups water
1 cup low-sodium vegetable broth
3 tablespoons extra-virgin olive oil , divided
2 tablespoons tahini
1 tablespoon lemon juice
1 large clove garlic
6 teaspoons harissa paste, divided
½ teaspoon salt, or more to taste

Steps:

  • Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
  • Combine chickpeas, water, and 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 20 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 the lid.
  • Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
  • Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 17.1 g, Fat 8.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 202.7 mg, Sugar 2.8 g

INSTANT POT HUMMUS



Instant Pot Hummus image

Provided by Katie Clark

Categories     Instant Pot

Time 12h30m

Number Of Ingredients 9

1 cup dried chickpeas (garbanzo beans), sorted and rinsed
1 tablespoon salt plus 1 teaspoon salt
8 cups water, divided
1 whole head garlic, skins removed and slightly smashed
2 bay leaves
1 onion, halved
1 teaspoon cumin
2 lemons, juiced
1 cup tahini

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.

INSTANT POT HUMMUS



Instant Pot Hummus image

Check out this homemade hummus recipe you can make in the Instant Pot-the pressure cooker means no soaking the beans required.

Provided by Coco Morante

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

1 cup dried chickpeas
4 cups water, plus 3 cups if you soak and drain the beans
1 teaspoon kosher salt
1/2 cup tahini
3 tablespoons fresh lemon juice (from 1 lemon)
2 cloves garlic, chopped
1/4 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon paprika
2 tablespoons extra-virgin olive oil

Steps:

  • If you decide to soak the beans, put them in the Instant Pot and add the 4 cups water and the salt. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight. You can then either drain the beans in a colander or not. If you drain them, return them to the pot and add the 3 cups water.
  • If you decide to cook the beans without soaking them, put them in the Instant Pot and add the 4 cups water and the salt.
  • When ready to cook the chickpeas, secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 25 minutes for soaked chickpeas or 40 minutes for unsoaked chickpeas.
  • Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point, you can leave the chickpeas in the pot on the Keep Warm setting for up to 10 hours.
  • When you are ready to make the hummus, open the pot. Ladle out 3/4 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.
  • Transfer the drained chickpeas to a food processor or blender. Add the reserved ¾ cup cooking liquid, the tahini, lemon juice, garlic, cumin, and salt. Process at medium speed for about 1 minute, until the mixture is smooth and creamy.
  • If serving as an appetizer, spoon the hummus into the center of a wide, shallow serving bowl and spread it out in a thick circle. Sprinkle the parsley and paprika on top, then drizzle with the oil.

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