Instant Pot Classic Hummus
Instant Pot classic hummus from scratch is crazy delicious and simple to make.
Ingredients
For Cooking the Beans
- 1/2 pound dry garbanzo beans
- 3 1/2 cups water (for cooking beans)
- 1/2 teaspoon granulated garlic/ garlic powder
- 1/2 teaspoon salt
For the Hummus
- drained, cooked garbanzo beans
- 3/4 cup reserved cooking liquid (I started with 1/2 cup and added until the consistency looked good to me)
- 1/3 cup tahini
- zest of 1/2 lemon
- juice of one whole lemon
- 2 Tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 clove fresh garlic, roughly chopped
- Optional: olive oil, paprika and oregano - for garnish
Instructions
Cooking the Beans
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Add the water, dry beans, garlic powder and salt to the Instant Pot.
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Close the lid, lock it and cook on manual high pressure for 60 minutes with a full natural pressure release (NPR - do not use quick release lever, but allow the pressure indicator pin to drop on its own).
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Drain the beans, and reserve the cooking liquid to use in the hummus, and allow them to cool for a few minutes. It's okay if they are still a little warm, but you don't want them piping hot.
Making the Hummus
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Add the cooked beans, half cup of cooking liquid (for starting out), tahini, lemon zest, lemon juice, olive oil, salt, pepper and cumin to the food processor, and blend.
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Stop the food processor, and check the taste and consistency. Add more cooking liquid, if desired. I used a total of 3/4 cup of cooking liquid, FYI.
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Serve and enjoy! Refrigerate leftovers for up to a week.