Our Instant Pot is getting a workout! This Instant Pot Hummus is something the kids have been asking for quite some time now, so I'm glad we were able to try it.
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!
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.
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[…] tomato, shredded lettuce, and a bit of feta cheese. We’ve also served it with some of this Instant Pot Hummus. It’s so good with toasted pita bread! Since it is a low point recipe, it makes for a […]
[…] Instant Pot Hummus Recipe from Slap Dash Mom for Zero SmartPoints […]