INSTANT POT HUMMUS
Learn how to make instant pot hummus. There's no presoaking required for the beans. Almost everything is a pantry staple ingredient so you can whip up homemade hummus and customize it to your liking anytime!
Provided by Marzia
Categories Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- PRESSURE COOK: Add the beans, water, and whole garlic cloves to the instant pot. Cover and seal the vent. Set the instant pot on manual 'high pressure' for 38-40 minutes. When the timer goes off, allow the pressure to release naturally for 30 minutes. This is important because the chickpeas will continue to cook for a bit here. Reserve 1 cup of chickpea cooking water, then drain the beans; set aside.
- BLEND: Place the tahini paste, minced garlic, and 1/3 cup of lemon juice in a food processor and blend until everything is smooth and airy. Add half the chickpeas, 1 tablespoon of cooking liquid, and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. Process until the paste is smooth. Taste and adjust. If the hummus is still thick, add more lemon juice or another tablespoon of cooking liquid with the food processor running. Stop the machine scrape down the sides and continue to mix and add a tablespoon of cooking liquid at a time until it reaches your desired consistency. I used just 2 tablespoons because I went with a ½ cup of lemon juice. But this part is really up to you!
- Spoon the hummus into a bowl, drizzle with additional olive oil, and garnish with za'atar or smoked paprika. Sometimes I like to add caramelized onions to the top!
INSTANT POT HUMMUS
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
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 HUMMUS
Learn how to make luxurious creamy smooth Instant Pot Hummus (Pressure Cooker Hummus) with simple, real, healthy ingredients. Hearty rich, deliciously flavorful Homemade Hummus Recipe that makes a satisfying party appetizer dip or spread.
Provided by Amy + Jacky
Categories Appetizer Dip Snack
Time 1h
Number Of Ingredients 10
Steps:
- Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.
- Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.
- Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully.
- Purée Garlic & Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending (*Pro Tip: This dramatically reduces the garlic's pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. *Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.
- Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).
- Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ :)
Nutrition Facts : Calories 293 kcal, Carbohydrate 27 g, Protein 11 g, Fat 18 g, SaturatedFat 2 g, Sodium 316 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
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
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
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.
CLASSIC HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley
Provided by Jordan Kenna
Categories Snacks
Yield 2 cups
Number Of Ingredients 11
Steps:
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams
INSTANT POT® HARISSA HUMMUS
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
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
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