Instant Pot Beet Hummus Recipes

INSTANT POT HUMMUS

Instant Pot Hummus image

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

Time 1h

Number Of Ingredients 10

Ingredients

1 cup (225g) dried chickpeas (garbanzo beans)
1 whole head (40g) garlic (, crushed)
2 bay leaves
1 (212g) onion (, halved)
1 teaspoon (6g) fine salt for soaked chickpeas ((or for no-soak chickpeas - 1 ½ teaspoon (9g) fine salt))
4 cups (1L) water
1 teaspoon (3.2g) ground cumin
6 (17g) garlic cloves (, crushed)
1 cup (250ml) tahini
¼ cup (63ml) fresh lemon juice ((from 2 lemons))

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 HUMMUS

Instant Pot Hummus image

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

Ingredients

1 cup dried chickpeas (about 6 1/2 ounces), rinsed and drained
3 cloves garlic
1 dried bay leaf
Kosher salt
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice (from about 1 large lemon)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/3 cup tahini, well stirred
Sweet or smoked paprika, for sprinkling
Sliced fresh vegetables and pita chips, for serving

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® BEET HUMMUS

Instant Pot® Beet Hummus image

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

Ingredients

3 cups vegetable broth
1 cup dry garbanzo beans
2 medium beets, peeled and cut into large pieces
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

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

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