Instant Pot Hummus Recipe

Ingredients

• 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)

Instructions

1. Drain and rinse chickpeas, pour into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes.
2. Quick Release and remove chickpeas from basin, then drain.
3. Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
4. Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
5. Serve with veggies, pretzels, or chips.