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Making creamy hummus, experimenting with flavors, and enjoying quick snacks are all easy with the Instant Pot. By using canned chickpeas, you can whip up delicious dips in no time. Whether you prefer classic recipes or want to try something unique, there's a hummus recipe that'll suit your taste. Curious about how to elevate your next gathering or snack time? Let's explore some flavorful options you can create effortlessly.
Key Takeaways
- Instant Pot allows for quick cooking of canned chickpeas, making hummus preparation fast and efficient.
- Classic recipes like creamy hummus and roasted garlic hummus can be easily adapted using canned chickpeas.
- Experiment with unique variations like avocado, beetroot, or sun-dried tomato hummus for diverse flavors.
- Customize your hummus with spices, herbs, and garnishes to suit your taste preferences.
- Store leftovers in an airtight container for up to a week for convenient snacking.
Classic Creamy Hummus
The Instant Pot simplifies the cooking process by soaking and cooking chickpeas to perfection in a fraction of the time it would take on the stovetop.
Once your chickpeas are ready, all you need to do is blend them with a few key ingredients to create a delicious and nutritious dip that everyone will love.
Ingredients:
- 1 cup dried chickpeas
- 1 teaspoon baking soda
- 4 cups water
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Water (as needed for blending)
Instructions:
1. Rinse the dried chickpeas under cold water and place them in the Instant Pot. Add baking soda and water, then secure the lid and set the pressure cooker to high for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick-release any remaining pressure. Drain and rinse the chickpeas under cold water to cool slightly.
2. In a blender or food processor, combine the cooked chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and ground cumin. Blend until smooth, adding water a little at a time to reach your desired consistency.
Taste and adjust seasoning as needed, adding more lemon juice or salt if desired. Serve with a drizzle of olive oil on top and sprinkle with paprika or chopped parsley for garnish.
Extra Tips:
For an even creamier hummus, consider peeling the chickpeas after cooking, although this step is optional and can be time-consuming.
You can also customize your hummus by adding roasted red peppers, sun-dried tomatoes, or spices like smoked paprika for added flavor.
Store any leftovers in an airtight container in the refrigerator for up to a week, and enjoy your hummus with various dippers or as a flavorful addition to salads and wraps!
Roasted Garlic Hummus
Roasted garlic hummus is a delicious twist on the classic hummus recipe, offering a rich, savory flavor that elevates the dish. The combination of creamy chickpeas, tahini, and roasted garlic creates a smooth and velvety texture that pairs perfectly with fresh veggies, pita bread, or as a spread on sandwiches.
Using the Instant Pot to prepare this hummus not only saves time but also enhances the flavors, making it a go-to recipe for any occasion. This recipe is simple yet rewarding, and it's a fantastic way to impress guests or enjoy a healthy snack at home.
The roasting of the garlic mellows its sharpness, resulting in a sweet and aromatic addition to the traditional hummus base. Whether you're serving it at a party or enjoying it as part of a meal prep, this roasted garlic hummus will surely become a staple in your kitchen.
Ingredients:
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- 1 head of garlic
- ¼ cup tahini
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon salt (adjust to taste)
- ½ cup water (more if needed)
- Paprika (for garnish)
- Fresh parsley (for garnish)
Cooking Instructions:
- If using dried chickpeas, rinse and soak them overnight in water. Drain them before cooking. Add the chickpeas to the Instant Pot along with 4 cups of water and the whole head of garlic (unpeeled). Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes. Allow for a natural release of pressure.
- Once the chickpeas and garlic are cooked, drain the chickpeas (reserving some liquid) and carefully squeeze the roasted garlic from its skins. In a food processor, combine the chickpeas, roasted garlic, tahini, olive oil, lemon juice, cumin, and salt. Blend until smooth, adding reserved chickpea cooking liquid or water as necessary to achieve the desired consistency. Taste and adjust seasoning as needed.
Extra Tips:
For an extra layer of flavor, you can roast the garlic in olive oil before adding it to the hummus. Additionally, feel free to experiment with different toppings such as toasted pine nuts, a drizzle of balsamic reduction, or even a sprinkle of za'atar for a unique twist.
Store any leftovers in an airtight container in the refrigerator for up to a week, and enjoy the hummus as a versatile dip or spread!
Spicy Red Pepper Hummus
Spicy Red Pepper Hummus is a vibrant twist on the classic hummus recipe that tantalizes your taste buds with its bold flavors. The combination of creamy chickpeas, zesty tahini, and roasted red peppers creates a delightful dip that's perfect for snacking or entertaining. This dish isn't only delicious but also packed with nutritious ingredients, making it a healthy option for any occasion.
Using the Instant Pot to prepare this hummus makes the process incredibly simple and efficient. The pressure cooker helps to cook the chickpeas to tender perfection, ensuring a creamy texture without the hassle of soaking or lengthy cooking times. Once blended with the other ingredients, you'll have a smooth, spicy red pepper hummus that's sure to impress friends and family alike.
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1 roasted red pepper (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- Red pepper flakes (optional, for extra heat)
To prepare the Spicy Red Pepper Hummus, start by rinsing the dried chickpeas and placing them in the Instant Pot with 4 cups of water. Seal the lid and cook on high pressure for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes, then carefully release any remaining pressure.
Drain the chickpeas and set aside. In a blender or food processor, combine the cooked chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth, adding water as needed to achieve your desired consistency. Adjust seasoning to taste, and if you like it spicier, sprinkle in some red pepper flakes.
For best results, serve the Spicy Red Pepper Hummus with fresh vegetables, pita chips, or spread it on sandwiches and wraps. You can also garnish the hummus with a drizzle of olive oil, a sprinkle of smoked paprika, or additional chopped roasted red pepper for a beautiful presentation.
This hummus can be stored in an airtight container in the refrigerator for up to a week, making it a great make-ahead option for meal prep or gatherings. Enjoy experimenting with the flavors and feel free to customize the spice level to suit your preference!
Lemon Basil Hummus
Lemon Basil Hummus is a revitalizing twist on the traditional hummus recipe that brightens up any snack or meal. This vibrant dip combines the zesty flavor of lemon with the aromatic essence of fresh basil, creating a harmonious blend that's perfect for pairing with pita chips, fresh vegetables, or as a spread on sandwiches.
Making it in an Instant Pot not only saves time but also enhances the flavors, allowing the ingredients to meld beautifully.
To prepare this delicious Lemon Basil Hummus, you'll need a few simple ingredients that can be easily found in your pantry and fridge. The process is straightforward and quick, making it an ideal recipe for busy days when you want something healthy and satisfying.
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup fresh basil leaves
- Salt to taste
- Water for adjusting consistency
Cooking Instructions:
- Rinse the dried chickpeas under cold water and add them to the Instant Pot. Pour in 4 cups of water and seal the lid.
- Cook on high pressure for 35 minutes, then allow for natural pressure release for about 10 minutes before manually releasing any remaining pressure.
- Drain the chickpeas and set aside to cool slightly.
- In a food processor, combine the cooked chickpeas, tahini, lemon juice, olive oil, minced garlic, fresh basil leaves, and salt.
- Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning as needed, adding more lemon juice or salt if desired.
Extra Tips:
For an even more flavorful hummus, consider roasting the garlic before adding it to the mixture, as this will give a sweeter and richer taste.
Additionally, feel free to customize the recipe by adding other herbs or spices, such as a pinch of cumin or a dash of smoked paprika, to enhance the flavor profile.
Serve your hummus in a beautiful dish, drizzled with olive oil and garnished with extra basil leaves for a stunning presentation.
Avocado Hummus
Avocado hummus is a delightful twist on the traditional chickpea version, bringing a creamy texture and a fresh, vibrant flavor that's hard to resist. This recipe, made in the Instant Pot, not only saves time but also enhances the flavors, resulting in a smooth and luscious dip perfect for snacking or entertaining.
The addition of ripe avocados adds healthy fats and a burst of color, making it an appealing choice for those looking to enjoy a healthy appetizer or spread.
Making avocado hummus is incredibly simple and quick, especially with the help of the Instant Pot. In just a few minutes, you can whip up a batch that's great with pita chips, veggies, or even as a sandwich spread.
The combination of chickpeas and avocados gives this hummus a unique flavor profile that's both savory and slightly sweet, making it a standout option at any gathering.
Ingredients:
- 1 cup dried chickpeas
- 2 ripe avocados
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Water (for cooking)
Cooking Instructions:
- Rinse the dried chickpeas and soak them in enough water overnight. The next day, drain the chickpeas and transfer them to the Instant Pot. Add 4 cups of fresh water and seal the lid. Set to high pressure for 35 minutes. Once done, allow for natural release.
- After the chickpeas are cooked and cooled slightly, add them to a food processor along with the avocados, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth, adding a little water if needed to reach your desired consistency. Taste and adjust seasoning if necessary.
Extra Tips:
For an even creamier texture, confirm your avocados are perfectly ripe and blend until silky smooth.
You can also customize this avocado hummus by adding spices like paprika or cayenne for a hint of heat, or garnishing with fresh herbs like cilantro or parsley for added freshness.
Store any leftovers in an airtight container in the refrigerator, and drizzle with a little olive oil before serving to maintain its vibrant color.
Beetroot Hummus
Beetroot hummus is a vibrant and nutritious twist on the classic chickpea dip. The earthy sweetness of roasted beets pairs beautifully with the creamy texture of chickpeas, making it a delightful addition to any table. Not only is it visually stunning with its rich magenta hue, but it's also packed with vitamins and minerals, making it a healthy appetizer or snack.
Preparing beetroot hummus in an Instant Pot is a breeze, allowing you to enjoy this delicious dip in a fraction of the time it would take with traditional cooking methods. This recipe will guide you through the process of making a smooth and flavorful beetroot hummus that can be served with pita, vegetable sticks, or spread on sandwiches. Let's explore the ingredients you'll need.
Ingredients:
- 1 cup dried chickpeas
- 1 medium beetroot, peeled and diced
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/2 teaspoon cumin
- Salt, to taste
- Water, as needed
Cooking Instructions:
- Rinse the dried chickpeas and place them in the Instant Pot. Add enough water to cover the chickpeas by at least 2 inches. Seal the lid and cook on high pressure for 40 minutes. Allow for natural release, about 10-15 minutes, before opening the pot. Drain the chickpeas and set aside.
- In the same Instant Pot, add the diced beetroot and enough water to cover them. Cook on high pressure for 15 minutes and allow for natural release. Drain the beets and let them cool slightly.
- In a food processor, combine the cooked chickpeas, roasted beetroot, tahini, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth, adding a little water if necessary to achieve your desired consistency. Taste and adjust seasoning as needed.
Extra Tips:
When making beetroot hummus, feel free to experiment with additional flavors by adding spices such as smoked paprika or cayenne pepper for a kick.
If you prefer a creamier texture, you can blend the hummus longer or add more tahini or olive oil. This hummus can be stored in an airtight container in the refrigerator for up to a week, making it a great make-ahead option for parties or meal prep.
Enjoy this colorful dip with your favorite dippers or use it as a spread in wraps for a nutritious lunch!
Sun-Dried Tomato Hummus
Sun-Dried Tomato Hummus is a delightful twist on the classic chickpea dip, adding a burst of rich, tangy flavor that elevates any appetizer spread. The combination of creamy tahini, zesty lemon juice, and the umami taste of sun-dried tomatoes creates a luscious texture and a vibrant color.
This dish isn't only delicious but also packed with nutrients, making it a healthy choice for snacking or entertaining.
Preparing Sun-Dried Tomato Hummus in your Instant Pot is both quick and easy. By using the pressure cooker to soften the chickpeas, you'll achieve a smoother, creamier consistency than traditional methods. This recipe is perfect for serving with pita chips, fresh vegetables, or spreading on sandwiches.
Get ready to impress your friends and family with this delectable dip!
Ingredients:
- 1 cup dried chickpeas
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon salt (or to taste)
- 2 cups water (for cooking)
- Olive oil (for drizzling, optional)
- Fresh parsley (for garnish, optional)
To make the Sun-Dried Tomato Hummus, start by rinsing the dried chickpeas and placing them in the Instant Pot with 2 cups of water. Close the lid and set the pressure cooker to high for 40 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before releasing any remaining pressure manually. Drain the chickpeas, reserving some of the cooking liquid.
In a food processor, combine the cooked chickpeas, sun-dried tomatoes, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth, adding reserved cooking liquid as needed to achieve your desired consistency.
Taste and adjust seasoning if necessary. Serve the hummus drizzled with olive oil and garnished with fresh parsley.
Extra Tips: For an even richer flavor, consider roasting your garlic before adding it to the hummus. Simply wrap unpeeled cloves in foil and roast in the oven at 400°F (200°C) for about 30 minutes, or until soft.
Additionally, if you prefer a smokier flavor, try adding a pinch of smoked paprika to the hummus mixture. Store any leftovers in an airtight container in the refrigerator for up to a week.
Curry Hummus
Curry hummus is a delightful twist on the traditional chickpea dip, bringing a burst of flavor with a hint of spice. This recipe utilizes your Instant Pot to cook the chickpeas to perfection, ensuring a creamy and smooth texture that blends beautifully with aromatic curry spices.
Perfect as a snack with pita bread or fresh vegetables, this hummus can also be used as a spread in wraps or sandwiches.
In just a matter of minutes, you can whip up this rich and flavorful hummus that's sure to impress your family and friends. The combination of tahini and curry powder creates a unique palate experience that pairs well with a variety of dishes.
So grab your Instant Pot and get ready to indulge in this deliciously creamy curry hummus!
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- Optional: water for desired consistency
Cooking Instructions:
- Rinse the dried chickpeas under cold water and place them in the Instant Pot. Add the 4 cups of water. Secure the lid and set the Instant Pot to cook on high pressure for 40 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes, then manually release any remaining pressure.
- Drain the chickpeas and let them cool slightly. In a blender or food processor, combine the cooked chickpeas, tahini, olive oil, lemon juice, curry powder, garlic powder, salt, and cumin.
- Blend until smooth. If the hummus is too thick, you can add water a tablespoon at a time until you reach your desired consistency.
Extra Tips:
For an extra kick, consider adding fresh ginger or a pinch of cayenne pepper to your hummus mixture.
You can also adjust the amount of curry powder to suit your taste preferences. Serve the hummus drizzled with a bit of olive oil and a sprinkle of paprika for a beautiful presentation.
Enjoy this curry hummus as a versatile dip or spread that's packed with flavor and nutrition!
Dill and Cucumber Hummus
Dill and cucumber hummus is a revitalizing twist on traditional hummus that combines the creaminess of chickpeas with the crispness of fresh cucumbers and the distinctive flavor of dill. This vibrant dip is perfect for summer gatherings or as a light snack any time of the year.
With the help of an Instant Pot, you can whip up this delightful dish in no time, ensuring that your hummus isn't only delicious but also quick and easy to prepare.
The bright flavors of dill and cucumber make this hummus a great pairing with pita chips, fresh vegetables, or even as a spread on sandwiches. Whether you're entertaining guests or simply enjoying a quiet afternoon at home, this hummus recipe is sure to impress.
Plus, it's packed with nutrients and can be made ahead of time, making it a convenient option for busy schedules.
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1 cup cucumber, chopped
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 2 tablespoons lemon juice
- 1 garlic clove
- Salt to taste
- Pepper to taste
To prepare Dill and Cucumber Hummus, start by rinsing the dried chickpeas and adding them to the Instant Pot with 4 cups of water. Lock the lid in place and set the valve to the sealing position.
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for about 20 minutes. Once the chickpeas are cooked, drain and rinse them under cold water.
In a food processor, combine the cooked chickpeas, chopped cucumber, tahini, olive oil, fresh dill, lemon juice, garlic, salt, and pepper. Blend until smooth, adding a bit of the reserved chickpea cooking liquid or water if you prefer a thinner consistency.
Taste and adjust seasoning as needed. Serve the hummus chilled or at room temperature with your favorite dippers.
When making Dill and Cucumber Hummus, feel free to experiment with the amount of dill and cucumber to suit your taste. If you want a thicker hummus, reduce the amount of liquid you add.
For an added touch, consider garnishing with a sprinkle of chopped dill or a drizzle of olive oil before serving. Store any leftovers in an airtight container in the refrigerator for up to a week—if it lasts that long!
Olive Tapenade Hummus
Olive Tapenade Hummus is a delightful twist on traditional hummus, combining the rich flavors of olives with the creamy texture of chickpeas. This vibrant dip is perfect for parties, gatherings, or simply enjoying at home. The blend of Mediterranean ingredients will transport your taste buds to a sun-soaked terrace where the aroma of fresh herbs fills the air.
Making Olive Tapenade Hummus in your Instant Pot is quick and easy, allowing you to whip up a delicious snack in no time. Not only is it a great source of protein, but it also adds a burst of flavor to your everyday hummus. Serve it with pita chips, fresh vegetables, or spread it on sandwiches for a unique twist.
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1 cup pitted olives (Kalamata or green)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- Salt to taste
- Fresh parsley for garnish (optional)
To prepare this Olive Tapenade Hummus, start by rinsing the dried chickpeas and placing them in the Instant Pot with 4 cups of water. Seal the lid and cook on high pressure for 35 minutes. Once the cooking cycle is complete, allow the pressure to release naturally.
Drain the chickpeas, reserving a little cooking liquid for blending. In a food processor, combine the cooked chickpeas, olives, tahini, olive oil, lemon juice, minced garlic, and salt. Blend until smooth, adding a bit of the reserved liquid if necessary to achieve your desired consistency.
Transfer the hummus to a serving bowl and garnish with fresh parsley if desired. Enjoy this zesty and flavorful dip with your favorite dippers or as a spread on sandwiches.
Extra Tips: To enhance the flavor of your Olive Tapenade Hummus, consider using a variety of olives for a more complex taste. You can also add spices such as smoked paprika or cumin for an extra kick.
Experiment with the ratios of ingredients to find your perfect balance, and store any leftovers in an airtight container in the refrigerator for up to a week.
Chocolate Hummus
Chocolate hummus is a delightful twist on traditional hummus that brings a sweet and indulgent flavor to your palate. This creamy dip is perfect for satisfying your sweet tooth while still being a nutritious option. Not only is it a hit with kids, but it also serves as a delicious treat for adults, whether paired with fruits, pretzels, or simply enjoyed on its own.
With the Instant Pot, you can whip up this delectable chocolate hummus in no time, making it a great choice for quick snacks or dessert spreads. The beauty of chocolate hummus lies in its versatility. You can easily customize the sweetness and flavors to suit your preferences. Whether you want to add a hint of vanilla, a sprinkle of cinnamon, or even a dash of sea salt, the possibilities are endless.
This recipe isn't only easy to prepare but also packed with protein and fiber from its main ingredient—chickpeas. Get ready to impress your friends and family with this unexpected yet delightful treat!
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup water (adjust for desired consistency)
- Pinch of salt
Instructions:
- Add the drained chickpeas, cocoa powder, maple syrup, almond butter, vanilla extract, cinnamon (if using), and salt into the Instant Pot. Blend these ingredients using an immersion blender until smooth. If you prefer a creamier texture, you may need to add a bit of water to reach your desired consistency.
- Secure the lid on the Instant Pot and set it to the 'Manual' function for 5 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then switch to quick release to let out any remaining steam.
For serving, transfer the chocolate hummus to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve it with fresh fruit, graham crackers, or pretzels for dipping.
Extra Tips:
Feel free to experiment with additional flavors by mixing in ingredients like almond extract, a splash of coffee, or even a sprinkle of sea salt on top for an enhanced taste experience. If you like your hummus sweeter, adjust the amount of maple syrup or honey to your liking.
This chocolate hummus can also be stored in an airtight container in the refrigerator for up to a week, making it a convenient snack to have on hand. Enjoy your deliciously sweet creation!
Herb-Infused Hummus
Herb-infused hummus is a delightful twist on the classic recipe, providing a burst of flavor that elevates the dish to new heights. By incorporating fresh herbs, you can customize your hummus to pair perfectly with your favorite snacks or serve it as a vibrant dip at gatherings.
The Instant Pot makes this process quick and easy, allowing the flavors to meld beautifully while saving you time in the kitchen. This herb-infused hummus isn't only delicious but also packed with nutrients from the chickpeas and herbs.
Whether you prefer basil, parsley, cilantro, or a combination of these, the choice is yours. Enjoy it with pita bread, fresh vegetables, or as a spread on sandwiches for a healthy and satisfying treat.
Ingredients:
- 1 cup dried chickpeas
- 2 cups water (for cooking chickpeas)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt, to taste
- 1/4 cup fresh herbs (such as basil, parsley, or cilantro)
- Water, as needed for blending
Cooking Instructions:
- Rinse the dried chickpeas under cold water and add them to the Instant Pot. Pour in 2 cups of water, secure the lid, and cook on high pressure for 35 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Drain the chickpeas and set aside to cool slightly.
- In the blender or food processor, combine the cooked chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and a pinch of salt.
- Blend until smooth, adding water gradually until you reach your desired consistency. Finally, fold in the fresh herbs and pulse a few more times to combine. Taste and adjust seasoning as necessary.
Extra Tips:
For an extra layer of flavor, consider toasting the chickpeas in the Instant Pot on the sauté setting before cooking them. This brings out their natural nuttiness and enhances the overall taste of the hummus.
Additionally, feel free to experiment with different herbs and spices to create your signature hummus flavor. Don't forget to store any leftovers in an airtight container in the refrigerator; it typically lasts about a week.
Mediterranean Hummus
Mediterranean hummus is a delightful twist on the classic chickpea spread, incorporating vibrant flavors and aromas from the Mediterranean region. This recipe offers a creamy texture and a burst of flavor that's perfect for dipping or spreading. With the help of the Instant Pot, you can achieve the perfect balance of ingredients in no time, making this dish a convenient option for any gathering or a healthy snack at home.
The beauty of Mediterranean hummus lies in its versatility and the ability to customize it to your liking. You can serve it with pita bread, fresh vegetables, or use it as a spread on sandwiches. The ingredients meld together beautifully in the Instant Pot, ensuring that every bite is packed with flavor. Get ready to impress your family and friends with this easy-to-make hummus that captures the essence of the Mediterranean.
Ingredients:
- 1 cup dried chickpeas
- 4 cups water
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1-2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon paprika (for garnish)
- Fresh parsley (for garnish)
To prepare the Mediterranean hummus, start by rinsing the dried chickpeas under cold water and adding them to the Instant Pot along with the water. Seal the lid and cook on high pressure for about 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes before carefully performing a quick release for any remaining pressure.
Drain and rinse the chickpeas under cold water before transferring them to a blender or food processor. In the blender, combine the cooked chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt. Blend until smooth, adding a little water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
Once smooth, transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika and fresh parsley for garnish. For the best flavor, allow the hummus to sit for at least 30 minutes before serving to let the flavors meld together.
You can also experiment by adding roasted red peppers, olives, or sun-dried tomatoes for an extra Mediterranean flair. Store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy your homemade Mediterranean hummus!
Frequently Asked Questions
Can I Use Dried Chickpeas Instead of Canned for Hummus?
You can absolutely use dried chickpeas for hummus! Just soak and cook them beforehand, which enhances the flavor and texture. Your hummus will turn out deliciously creamy and satisfying, just like with canned chickpeas.
How Long Does Homemade Hummus Last in the Fridge?
Homemade hummus, like a fleeting sunset, brings joy but doesn't linger. It lasts about 3 to 5 days in the fridge. Enjoy its creamy delight while it's fresh, and savor every bite!
What Can I Use as a Substitute for Tahini?
If you're out of tahini, you can use peanut butter, sunflower seed butter, or even Greek yogurt as a substitute. These options will still give your dish a creamy texture and enhance the flavor.
How Can I Make Hummus Creamier?
Did you know that adding just a tablespoon of olive oil can increase hummus creaminess by 20%? To make your hummus creamier, blend it longer, add more liquid, or try incorporating silky ingredients like Greek yogurt.
Can I Freeze Homemade Hummus?
Yes, you can freeze homemade hummus! Just transfer it to an airtight container, leaving some space for expansion. When you're ready to enjoy it, thaw it in the fridge and stir before serving.
