Instant Pot Hummus Recipe – 0 Points FREESTYLE
Our Instant Pot is getting a workout! We had to replace our old one, so we upgraded to the Instant Pot Duo Plus 9-in-1. This Instant Pot Hummus is something the kids have been asking for for quite some time now, so I'm glad we were able to try it.
Instant Pot Hummus Recipe
With the new Freestyle program, this hummus is ZERO POINTS! I've lost 50+ pounds on Weight Watchers and can't wait to help you do the same!
Ingredients:
16 oz dry chickpeas (or 2 cans)
2 tbsp tahini paste (can remove to make 0 points)
3/4 cup water for dry chickpeas, 1/3 cup water for canned
1 tsp crushed garlic
1 tbsp lemon juice
½ tsp cumin
Pinch of salt
½ tsp smoked paprika for garnish (optional)
Fresh diced parsley for garnish (optional)
1 PointsPlus for 2 Tablespoons. 0 points on Freestyle plan if you skip the tahini paste!
Also see: Free Instant Pot Meal Plan
Directions:
Making Instant Pot Hummus is super easy and fast, and you have tons of options as far as adding (or subtracting) ingredients. We like ours with extra garlic and I usually add cayenne, too!
Pour dry chickpeas (or drained canned chickpeas) into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes. Quick Release and remove chickpeas from basin, then drain.
Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
Pour into a bowl, stir a few times, and garnish with smoked paprika and parsley. Serve with veggies, pretzels, or chips.
Instant Pot Hummus Recipe
Easy, delicious, Instant Pot Hummus.
- 16 oz dry chickpeas (or 2 cans)
- 2 tbsp tahini paste
- 3/4 cup water for dry chickpeas, 1/3 cup water for canned
- 1 tsp crushed garlic
- 1 tbsp lemon juice
- ½ tsp cumin
- Pinch of salt
- ½ tsp smoked paprika for garnish (optional)
- Fresh diced parsley for garnish (optional)
- Drain and rinse chickpeas, pour into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes.
- Quick Release and remove chickpeas from basin, then drain.
- Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
- Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
- Serve with veggies, pretzels, or chips.
Recipe submitted by Jess Toothman. If you'd like to contribute your own recipes, please email slapdashmom AT gmail DOT com!
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