I love hummus. I never made it before until I had it at a friend’s house. And when it’s made fresh, there is simply no comparison to store-bought. Then again, nothing ever compares to homemade. This Instant Pot hummus recipe is so easy you don’t have to soak the garbanzo beans, it’s only 2 WW Smart Points, and 1 recipe creates 4 versions.
When I found out she soaked the beans for 8-10 hours, I realized that’s why I never made it before. I like to plan ahead, but I’m not soaking anything the day or night before because I may not want to make it or eat it the next day. That’s where the Instant Pot comes in handy. It’s fast and easy.
What I also like about this recipe is you can make as many different flavors as you want from one basic recipe. Here is my recipe for Spinach, Mushroom, Garlic, and Tomato. I’ve also made red roasted pepper, sun-dried tomatoes, and artichokes. When serving at a party, you can serve each individually — or create a layered dip:
I’m sharing 2 methods: made in the Instant Pot with chick peas that requires no soaking, and if you only happen to have canned, that works, too. Basically, it’s how fast you want it.
Lately, I’ve been substituting hummus for mayo when not serving it as a dip. Try it in lettuce cups with roasted chicken. It’s simple and divine.
You can of course serve it as a dip with veggies or crackers or crusty bread, but try these: homemade bagels. This transplanted New Yorker loves her bagels… and while I am not ready to compete with Zabar’s, these are truly terrific. And easy. The only reason I tried making them? It involved no boiling, there’s just 2-ingredients, and bake! Best part? Only 3 WW Smart Points.
4 Flavors: Instant Pot Hummus: No Soak, No Joke
1 easy recipe creates 4 (or more) versions.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 minutes
- Category: Appetizer, Dip, Spread
- 1 1/4 cup dried, small chickpeas (aka garbanzo beans)
- Water: 2 1/2 cups or about 1 inch above the the beans
- 2-3 cloves of chopped garlic. If you don’t have fresh cloves, use frozen Dorot cubes.
- 1 tbs olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin powder
- Paprika to taste
- Oregano (optional)
- 1/3 cup Tahini
- 1/4 cup fresh squeezed lemon
- Optional garnish: add sundried tomatoes and/ or pine nuts
- Rinse — don’t soak the chickpeas
- Add the chickpeas to the Instant Pot and add water
- Place the lid on the pot, lock it, and turn the valve to SEALED
- Cook on HIGH PRESSURE for 50 minutes
- When it’s done cooking let it Natural Release for 5 minutes
- Drain the chickpeas and SAVE 1/2 CUP OF THE LIQUID!
- Add the chickpeas, 1/4 cup of the liquid, salt, cumin, tahini, lemon, garlic cloves, olive oil to a blender and blend/puree it until it’s a smooth texture. ADD the rest of liquid and blend more.
- To serve: drizzle some additional olive oil and sprinkle with paprika. Optional garnish: add pine nuts or sun-dried tomatoes. Serve with pita bread, crackers, homemade bagels, or vegetables.
- To create the different flavors, when blending, simply add a cup of your favorite vegetable: spinach, artichoke, sauteed mushrooms, roasted red peppers, or tomatoes.
2 WW SMART POINTS.
If you need more liquid, use vegetable stock.
If you only have canned garbanzo beans (aka chick peas) just mix everything in the blender. Use vegetable stock if you want a bit more flavor.
Keywords: Instant Pot Hummus, No Soak Hummus, Garlic Hummus, Spinach Hummus, Tomato Hummus, Mushroom Hummus, Appetizer, Dip
There are several options with each Instant Pot, and all of the IP’s are great. Below are the ones I’ve used. (I have the Mini 3 quart which I bought initially and use it to make side dishes while I use my 6-quart Duo60 for larger meals.)
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