Instant Pot Hummus
Silky, creamy hummus with gorgeous flavors of garlic, lemon, and tahini.
Servings 8
Ingredients
- 8 ounces dried chickpeas
- 1 tbsp kosher salt
- 3 cloves garlic, peeled
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup tahini
- 1 tsp fine salt
- Olive oil, for drizzling (optional)
- Sumac or cumin, for sprinkling (optional)
Instructions
- Pick out any stones or debris from the dried chickpeas, and rinse them. Add beans to the Instant Pot (6-quart), add 4 cups of cold water and a tablespoon of kosher salt, and cover. Let soak overnight, or 8 to 12 hours.
- Drain the soaked chickpeas and return to the Instant Pot. Add one clove of peeled garlic, and cover with 3 cups of fresh water.
- Cook the beans for 25 minutes under high pressure. Allow the natural release of pressure for at least 30 minutes.
- In the meantime, add remaining peeled garlic cloves and lemon juice to the bowl of a food processor and let soak.
- Release any remaining pressure and take the lid off the pressure cooker.
- Reserve 1 cup of the bean broth, then drain the soft, cooked beans. Discard any skins that have fallen off and add beans to the food processor with the lemon juice and garlic cloves. Add the tahini and 1 teaspoon salt and puree until mixture is fairly smooth, about 5 minutes.
- Scrape down the bowl, then slowly add the reserved bean liquid a tablespoon or two at a time, with the processor running, to thin it. Continue to thin and process until hummus is smooth, creamy, and light in color, at least 5 minutes.
- Transfer the hummus to a serving dish and drizzle with olive oil (optional). Sprinkle a bit of sumac or cumin across the top (optional). Store in an airtight container in the refrigerator for up to a week.