Store-bought hummus is so convenient, but it's so expensive too! So if you love hummus like us, it's a good idea to make it. But making it from scratch can be challenging. However, this Instant Pot Hummus recipe makes hummus-making so easy. That's because we're using a no-soak method, so you don't have to remember to soak your chickpeas overnight. And you're using an Instant Pot for cooking your dried chickpeas, so you're not spending hours in the kitchen.
While your chickpeas are cooking, blend some minced garlic and lemon juice, and let the garlic mixture rest for a few minutes. This will make the garlic taste less prominent. Once your chickpeas are done cooking, blend the cooked chickpeas with your garlic-lemon juice. Then mix your chickpeas mixed with tahini. Finally, place in a serving bowl and season with smoked paprika.
Besides being tasty, this hummus is good for you too. It's a good source of fiber and iron and is lower in fat than standard hummus because it's oil-free. Serve with carrot sticks and mini pitas.
What does tahini do for hummus?
Why does my homemade hummus taste bitter?
Should you put olive oil in hummus?
Is hummus OK if left out overnight?
- 1 cup Dried Chickpeas
- 18 cloves Garlic, crushed
- 1 Bay Leaf
- 1 Onion, halved
- 1 teaspoon Salt
- 4 cups Water
- Juice of 2 Lemons
- 1/4 teaspoon Ground Cumin
- 1 cup Tahini
- 1/4 teaspoon Smoked Paprika
- Fresh Parsley for garnish (Optional)
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