Name: Instant Pot Hummus
Prep time: 25 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 lb (454 g) dried garbanzo beans, rinsed and checked for stones; 12 cups (2.8 L) filtered water; 3 cups cooked garbanzo beans, still warm; 1/2 cup (120 mL) warm bean cooking liquid; 1/4 cup (60 mL) tahini; 2 medium garlic cloves; Juice of 1 large lemon; 1 tsp kosher salt; 1/2 tsp ground cumin; 1/4 tsp smoked paprika; 1/4 cup (60 mL) extra-virgin olive oil

Instructions

Place the rinsed beans and water in the Instant Pot. Lock the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
Allow a natural pressure release. This may take up to 30 minutes. When safe, drain the beans and reserve the cooking liquid.
Transfer 3 cups of warm cooked beans to a food processor. Add the bean liquid, tahini, garlic, lemon juice, salt, cumin, and paprika. Process until smooth.
With the processor running, slowly add the olive oil about 1 tbsp at a time. Continue processing until smooth, creamy, and whipped.
Serve with za'atar, smoked paprika, and a drizzle of olive oil if desired.

Notes

One pound of dried beans yields about 9 cups cooked, enough for roughly three hummus batches. Freeze extra beans in 3-cup portions with 1/2 cup cooking liquid. If using soaked beans, pressure cook for 25 minutes. Prepared hummus keeps refrigerated for up to 5 days.

Instant Pot Hummus

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Ingredients

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