Instant Pot Hummus

Light and creamy hummus made from dried chickpeas (garbanzo beans) in just over an hour. No soaking necessary.

Prep: 25 min; Cook time: 35 min; Start to finish: 1 1/4 hour

Ingredients

BEANS:

• 1/2 pound dried garbanzo beans/ chickpeas, rinsed (about 1 1/8 cup)
• 6 cups filtered water

HUMMUS:

• 1 1/2 cups cooked garbanzo beans, still warm
• 1/4 cup warm bean cooking liquid
• 2 T tahini
• 1 medium clove garlic, minced
• 1/2 large lemon juiced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon smoked paprika
• 2 T extra virgin olive oil highest quality

Directions

COOK THE BEANS:

1. Rinse garbanzo beans and discard any stones. Place in Instant Pot insert along with 6 cups of water.
2. Close lid, make sure vent is set to “sealed” and set Instant Pot to manual for 35 minutes.
3. Allow Instant Pot to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
   Carefully drain the beans, making sure to reserve the liquid!

MAKE THE HUMMUS:

1. Transfer 1 1/2 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
2. Add all other ingredients EXCEPT olive oil.
3. Process until smooth and slowly add the olive in through the tube, 1 T at a time.
4. Hummus should be smooth, creamy and taste almost whipped.

NOTE: you will have twice as many cooked beans as needed for this batch of hummus. Either use the remaining beans in a salad or some other dish, or make a second batch of hummus.