Try this Hummus Instant Pot recipe, or contribute your own.
Suggest a better descriptionSoak the Chick Peas/Garbanzo beans in about 4 cups of hot water and cover with a lid. Set aside at room temperature (don’t put it in the fridge) and let soak for 8 hours (do not skip this step as you’ll see the Chick Peas will change significantly in this time ?? )
Once done soaking, drain the Chick Peas and rinse. Add them to the Instant Pot and add the water + vegetable base mixture, 1 tbsp of garlic and the bay leaf.
Secure the lid and hit “Manual” or “Pressure Cook” High pressure for 20 minutes. When done, allow a 5 minute natural release followed by a quick release
Discard the bay leaf and strain the Chick Peas and let the broth pass through into a bowl and reserve
Using a food processor/blender, add the Chick Peas, lemon juice, tahini, olive oil, cumin, salt, half the roasted red peppers and a few splashes of the juice from the jar, the other 1 tbsp of crushed garlic and 1/2 cup of the reserved broth. Pulse and then blend until it’s creamy, scraping the sides halfway through and then adding more salt and peppers to taste if desired
Pop in the fridge to cool for a few hours. While cooking, take the rest of the roasted red peppers and tear up for garnish
When you take the hummus out of the fridge, carve a little crater out in the center of it using a spoon and fill in with the torn red peppers, sprinkle the rest of the peppers surrounding it and drizzle some olive oil over it when done. Serve with pita chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (49g) | ||
Recipe Makes: 1 | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 67.8mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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