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.