Tiffany Haney
Hummus is a delicious dip or spread made from boiled or cooked chickpeas blended with olive oil, tahini, and lemon juice. It has a nutty, garlicky, and earthy flavor. Using an instant pot to cook hummus is a convenient option as it eliminates the need for presoaking and skimming off the chickpeas' skins. The instant pot breaks down the chickpeas perfectly, resulting in a smooth and creamy texture. With simple, healthy ingredients and a few easy steps, you can make fresh, homemade hummus in about an hour.
| Characteristics | Values |
|---|---|
| Ingredients | Garbanzo/chickpeas, garlic, bay leaf, cumin, lemon juice, olive oil, tahini, salt, water |
| Equipment | Instant Pot, food processor/blender |
| Time | About an hour |
| Steps | Rinse garbanzo beans and discard any stones. Place chickpeas, garlic, and water in the Instant Pot. Set to pressure cook on high for 55 minutes. After 15 minutes, unlock and remove the lid. Transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add lemon juice, olive oil, tahini, and 1/2 cup of the cooking liquid. Blend until smooth. |
| Storage | Store in a sealed container in the fridge for up to 5–7 days |
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What You'll Learn
Ingredients: dried chickpeas, garlic, olive oil, lemon juice, and tahini
Hummus is a delicious dip or spread that can be easily made in an Instapot. The key ingredients are dried chickpeas, garlic, olive oil, lemon juice, and tahini, though you can add extra virgin olive oil, cumin, and salt to taste.
Firstly, rinse your dried chickpeas and place them in the Instapot with 6-12 cups of filtered water. Seal the vent and cook on high pressure for 35-40 minutes. Allow the pressure to release naturally for 15-30 minutes, and then release any remaining pressure. Drain the chickpeas, reserving a cup of the cooking liquid.
Next, blend the garlic, tahini, and lemon juice. Then, add in the olive oil, chickpeas, and cooking liquid in batches. If you prefer a thinner hummus, add more cooking liquid or water. Finally, season with salt and cumin to taste, and serve with a drizzle of olive oil.
This homemade hummus will taste far better than store-bought and will last up to a week in the refrigerator.
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Prep: Rinse chickpeas, add water, and cook until soft
To make hummus in an instant pot, you'll first want to prep your chickpeas. Rinse your chickpeas thoroughly and discard any stones or debris. If you're using dried chickpeas, you can skip the tedious process of pre-soaking them. Simply place the rinsed chickpeas in your instant pot, adding enough water to cover them. You can also toss in a couple of cloves of garlic, a bay leaf, and some salt to taste.
Set your instant pot to pressure cook on high for around 40 to 55 minutes. The chickpeas are done when they're super soft and creamy, and the outer skins are so tender that they can be blended into the hummus, eliminating the need for removing them. This extended cooking time ensures that your hummus will be smooth and creamy without requiring a lot of food processing.
After the pressure cook cycle is complete, carefully follow the manufacturer's instructions for natural pressure release. This step is crucial, as the chickpeas will continue to cook during this time. Once the pressure is released, open the lid and drain the chickpeas, reserving about a cup of the cooking liquid, which will be used to make the hummus.
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Flavor: Add cumin, paprika, and parsley
Hummus is a delicious dip or spread made from boiled or cooked chickpeas that have been blended with olive oil, tahini, and lemon juice. You can make fresh, homemade hummus from dried beans in just about an hour, mostly hands-off!
To make hummus in an instant pot, start by rinsing your garbanzo beans and discarding any stones. If you want to use dried chickpeas, you can soak them in water overnight to make them softer and reduce cooking time. If you're short on time, you can skip this step and cook the dried chickpeas directly in the instant pot.
For the instant pot cooking, place the chickpeas, water, salt, garlic, and bay leaves in the pot. Close the lid and pressure cook for 30 minutes if you've soaked the chickpeas or 60 minutes if you haven't. Allow 30 minutes for natural pressure release, as this helps the chickpeas continue cooking and become super soft. Before draining the beans, save one cup of the chickpea cooking liquid, which will be used when making the hummus.
Now, it's time to blend the ingredients and add flavor! Transfer the cooked chickpeas to a food processor or blender. Add tahini, garlic, cumin powder, paprika, and lemon juice. Blend until you achieve a smooth paste, gradually increasing the speed. If you want a creamier texture, slowly add olive oil, one tablespoon at a time, while blending. You can also add some cold water as needed to adjust the consistency.
Finally, it's time to serve your delicious hummus! Transfer the hummus to a bowl or plate. Sprinkle some ground cumin and paprika on top for that earthy and slightly spicy flavor. Garnish with finely chopped parsley to add a fresh and vibrant touch. Drizzle with extra virgin olive oil, and your hummus is ready to enjoy!
You can serve hummus with pita bread, chips, vegetables, or sandwiches. It's also excellent as a spread on toast or crackers. Store your homemade hummus in an airtight container in the refrigerator for up to a week. If you want to make it last longer, you can freeze it for up to three months.
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Storage: Store in a sealed container in the fridge for up to 5 days
Storing your hummus properly is essential to ensure that it stays fresh and tasty. Here are some detailed instructions for storing your homemade hummus:
Firstly, you'll need a suitable container. Choose an airtight, sealed container that will keep your hummus fresh and prevent it from drying out or absorbing other flavours from the fridge. Glass or plastic containers with tight-fitting lids are ideal.
Before transferring the hummus to the container, let it cool down to room temperature. Storing hot or warm hummus may create condensation inside the container, leading to a watery consistency and potentially reducing its shelf life.
Once the hummus has cooled, carefully scoop it into the container, ensuring it is tightly packed and levelled. Leave a little space at the top of the container, as hummus can expand slightly during storage.
Seal the container tightly and, if desired, label it with the date of preparation. Store it in the refrigerator, where it will stay fresh for up to five days. This timeframe may vary slightly depending on the ingredients used and the hygiene practices during preparation.
During storage, avoid repeatedly removing the hummus from the refrigerator, as temperature changes can affect its texture and freshness. Always use a clean spoon or utensil when serving to prevent contamination.
If you wish to store your hummus for longer, you can freeze it in airtight containers. Frozen hummus can last for several months, but the texture may change slightly upon thawing.
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Serving: Enjoy with sliced veggies and pita chips
Homemade hummus is a delicious and healthy snack that can be enjoyed with sliced veggies and pita chips. It's easy to make in an instant pot, and you can use dried or canned chickpeas. If you're using dried chickpeas, simply toss them into the instant pot with water, garlic, and a bay leaf, and cook until they're soft and creamy. This method eliminates the tedious task of soaking and removing the skins, as the instant pot breaks them down perfectly. For canned chickpeas, use two cans of garbanzo beans, drained, and substitute filtered water for the bean cooking liquid.
Once your chickpeas are cooked, you'll want to blend them with olive oil, tahini, and lemon juice to create a smooth and creamy hummus. For the creamiest hummus, reserve some of the chickpea cooking liquid and add it to your blender. If you don't have tahini or have an allergy, you can leave it out, but the hummus will still be delicious. Blend until you reach your desired consistency, adding more cooking liquid as needed.
Now it's time to serve your homemade hummus! It goes perfectly with sliced veggies like carrots, cucumbers, bell peppers, and pita chips. You can also enjoy it as a spread on sandwiches or wraps, or get creative and use it as a base for homemade pizza.
To elevate your hummus further, try garnishing it with finely chopped parsley, freshly ground cumin, and paprika. A drizzle of extra virgin olive oil adds a luxurious touch. Homemade hummus can be stored in the fridge for up to a week, so you can enjoy it throughout the week or share it with friends and family at your next gathering. Enjoy the satisfaction of making your own delicious and healthy hummus!
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