After I got it, I checked out a few Instant Pot books from the library and decided to start with some homemade hummus. I started with Helen Schlueter "Cooking with Your Instant Pot." The hummus was a good starting point but as I looked online I realized some additional ingredients were needed. Lessons were learned. I looked at some online recipes and patched together a recipe that I tweaked each time I made it.
But first a word about tahini. Tahini is pureed sesame seeds and oil. Supermarket tahini (Joya is the most common brand) can difficult to deal with because the oil rises to the top and the puree is a sticky, gooey glob. There are some ideas here for dealing with tahini. But traditionally, I keep tahini in the back of the refrigerator and if I needed to use it, I would let it sit out for an hour or two. But then I read this article online that says you can keep the tahini in the pantry. There will still be separation but it will be easier to stir and mix.
I make this recipe and freeze large cubes using these silicone ice cube trays. Freeze overnight or for a few days and then pop them out and transfer them to a freezer bag. This way, you can have some hummus whenever you want or need it. When needed, pop a cube or two in the microwave. Add a drizzle of olive oil and stir to mix.
As an example, I use this frozen hummus whenever I have this as a side dish for dinner. If you are not freezing, then transfer to a serving bowl, drizzle with oil, and sprinkle some paprika, za'atar, or aleppo pepper on top.
Instant Pot Hummus
Ingredients:- 8 oz. dried garbanzo beans
- 3 garlic cloves, minced
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1/2 cup tahini
- 4 tablespoons lemon juice (about 1 lemon)
- Red pepper flakes, to taste
- 1/4 tsp. salt
- Olive oil
Directions:
- Place dried garbanzo beans into the Instant Pot. Add 1 teaspoon salt and 4 cups of water and let it soak for 10-12 hours.
- When complete, drain the beans in a colander (but don't rinse them).
- Return the beans to the Instant Pot, add minced garlic, 1/4 tsp. black pepper, 1/4 cup olive oil, and 4 cups water to the pot. Stir to mix.
- Seal the Instant pot and set the venting valve to the Sealing position.
- Set it to pressure cooker for 25 minutes.
- Once complete, let it sit and vent naturally for 30 minutes before turning the valve to the release position.
- Carefully remove the lid and drain beans into a colander with a large bowl underneath to capture the water in order to reserve it. This will be used later to thin the hummus.
- Once drained, place the cooked chickpeas, the second 1/4 tsp. black pepper, salt, red pepper flakes, tahini paste, and lemon juice into a food processor.
- Process until smooth. Scrape down sides.
- With the processor running, add reserved water (a little at a time--use a 1/8 measuring cup) until desired consistency is reached.
- Taste and adjust seasoning to your taste.
