Instant Pot Hummus (without Tahini)
- 3/4 cup dried chickpeas (I find these in the bulk section of my grocery store)
- 3 cups water
- 1 tsp salt
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 minced garlic clove
- Optional: red pepper flakes, freshly ground pepper and parsley
Add the chickpeas, water and salt to the Instant Pot. Cover and press the manual button. Set the timer for 45 minutes. Make sure the valve is set to “sealing.”
When the timer goes off let the pot sit for 5 minutes. Then move the valve from “sealing” to “venting.” Set a colander on top of a bowl. Drain the liquid from the chickpeas into the bowl. Reserve this liquid for later.
In a blender or food processor add the olive oil, lemon juice, garlic and 1/4 cup of reserved liquid. Add in the chickpeas last. This will help it to blend easier. Blend until creamy. Add in more reserved liquid as needed (I ended up adding in quite a bit because I wanted it creamy). Season to taste. Add optional toppings as desired. I sprinkled mine with red pepper flakes, ground pepper and parsley.
Store hummus in an airtight container in the refrigerator for up to a week.
Recipe from: 365daysofcrockpot.com