Easy Instant Pot Hummus

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Easy Instant Pot Hummus","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-05-10 16:17:11","image":"","description":"","recipeYield":"1 Qt","prepTime":"PT10M","cookTime":"PT35M","recipeIngredient":["1 cup dried chickpeas \/ garbanzo beans","3 cups vegetable stock","2 tablespoons Extra virgin olive oil","4 tablespoons tahini","1\/3 cup Fresh lemon juice","3 cloves garlic","1 teaspoon ground cumin","1\/4 teaspoon Sea salt","1\/4 teaspoon cayenne pepper","1\/2 cup water","1 cup reserved cooking liquid"],"recipeInstructions":["Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press \"Manual\" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally.","Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency.","If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week."]} Print Recipe Easy Instant Pot Hummus Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Instructions Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press "Manual" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally. Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency. If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week. Share this Recipe   Read More...