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Appetizer for 6

Instant Pot Hummus

Dried chickpeas pressure-cook with aromatics, then blend with tahini, lemon juice, garlic, cumin, and cooking water.

$0.40per serving $
60 minstart to table
6servings

MediterraneanVegetarianVeganDairy-freeBudgetAppetizersSnacksInstant PotNo-cookGame dayBack to school

Ingredients

  • 1 cup dried chickpeas
  • 1 whole head garlic
  • 2 bay leaves
  • 1 onion
  • 1 tsp fine salt for soaked chickpeas fine salt
  • 4 cups water
  • 1 tsp ground cumin
  • 6 cloves garlic
  • 1 cup tahini
  • 1/4 cup fresh lemon juice

Steps

  1. Rinse the chickpeas and place them in the Instant Pot with the garlic head, bay leaves, onion, salt, and water.
  2. Seal the lid and cook on high pressure for 35 minutes.
  3. Let the pressure release naturally for 15 minutes, then release any remaining pressure.
  4. Remove the bay leaves and onion, squeeze out the cooked garlic, and reserve 1 cup cooking water.
  5. Blend the chickpeas, cooked garlic, raw garlic, tahini, lemon juice, cumin, and 1/2 cup cooking water until smooth.
  6. Add more cooking water as needed and blend for 5 minutes until creamy.

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