Instant Pot Hummus Slow Cooker Recipe

Instant Pot Hummus Slow Cooker Recipe

Ingredients

Serves 8

Active Time 10 minutes

Pressure/Manual (High) Natural Release

For the hummus

• ½ cup dried chickpeas
• salt
• 3 or 4 garlic cloves
• 2 tablespoons tahini (sesame paste)
• juice of 1 lemon

For the garnish (optional)

• paprika
• ½ cup pine nuts, toasted (see Note)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra-virgin olive oil

Method

For the hummus

1. Place the chickpeas in a medium bowl and cover with hot water
2. Soak for 1 hour; drain
3. Place the chickpeas in the Instant Pot with enough water to cover and a little salt
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 20 minutes
7. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
8. Drain the chickpeas, reserving about ½ cup of the water
9. In a food processor or blender, combine the chickpeas, the reserved ½ water, the garlic, tahini, lemon juice, and salt to taste
10. Process until smooth
11. Transfer the hummus to a serving bowl
12. Garnish with paprika, pine nuts, parsley, and olive oil, if desired

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