Instant Pot Hummus
Delicious garlic and olive hummus made from dried chickpeas in an electric pressure cooker.
Servings: 4 servings
Ingredients
- 1 cup dry chickpeas rinsed and sorted
- 3 cups chicken broth
- 1 tablespoon oil
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- 3 cloves garlic
- 1/2 tsp real salt
- 1/4 tsp cumin
- 2 tablespoons olive oil
- 1/2 cup chopped kalamata olives
Instructions
- Add chick peas and chicken broth to the inner pot of the Instant Pot.
- Turn pressure valve to sealing and set manual pressure on high for 40 minutes.
- Do a natural release when pressure time has finished, letting the rest of the pressure out after 15 minutes.
- Drain chickpeas, reserving a half cup of chicken broth to thin hummus.
- Using an immersion blender, blend chickpeas to a creamy consistency. You could also add all ingredients to a food processor.
- Add in remaining ingredients and blend them together until smooth. Add in a tablespoon at a time of the reserved cooking liquid for a thinner consistency.
- Chill for an hour prior to serving.
Notes
**You'll need to add a little bit of time to this recipe to account for the Instant Pot reaching pressure, and also releasing pressure.
**If you'd like to add tahini, add 3 TBS Tahini in this recipe.
**If you'd like to make this recipe vegan, swap out the chicken broth for vegetable broth.
Nutrition
Serving: 1g | Calories: 877kcal | Carbohydrates: 52g | Protein: 23g | Fat: 67g