Directions: |
Directions:Rinse the chickpeas and discard any stones. Place the chickpeas and the 6 cups of water into the instant pot pressure cooker's inner pot.
Cover with the lid of the pressure cooker and lock it in place. Turn the vent knob to sealing (don't press the release knob on the newest models), select manual/pressure cook, and set to cook on high pressure for 50 minutes using +/- buttons.
Once the cooking time goes off, allow the pressure to release naturally until the metal pin drops—Reserve 1 cup of the beans cooking liquid. Then strain the garbanzo beans.
Transfer the cooked chickpeas into the food processor, lemon juice, tahini, garlic, ¼ cup of reserved chickpea liquid, ground cumin, and salt. Process until the chickpeas paste is creamy and smooth, adding the remaining ¼ cup of the cooking liquid if needed.
While the processor is running, open up the opening on the food processor's lid and drizzle the olive oil and blend until creamy. Taste and adjust seasoning to your taste. Add more liquid if needed.
Serve Hummus in a bowl, drizzle with more olive oil, za'atar, or smoked paprika. |
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Notes: |
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Notes: If you want to skip the tahini or make a Tahini Free Hummus, instead of tahini, add sunflower seed butter or add more olive oil. Keep in mind the flavor is going to be slightly different.
Lemon juice: If you love lemon or tangy, add more lemon juice but if you don't like it, omit.
You can cook the chickpeas in advance and store them in the refrigerator for up to 4 days.
This recipe is for a 6-quart pressure cooker; if you want to use a smaller pressure cooker, cut the recipe in half.
Store prepare Hummus in an airtight container in the fridge for up to 7 days.
If you presoak the dried chickpeas overnight, you'll need to reduce the cooking time to 20 minutes under high pressure.
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This recipe for INSTANT POT HUMMUS is from