Instant Pot Homemade Hummus

I think I may be the last person in this country to purchase an Instant Pot. About two years ago, I finally got one. I haven't really used it extensively but, I've started experimenting with it as a rice cooker (Not convinced it's better than traditional stove top rice). I read an article on using it for hard boiled eggs which I did and it turned out well. But this will be my first post that incorporates the use of my 3 quart Instant Pot Lux Mini!

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. 

Cilantro. Some people love it. Some people hate it. Few foods seem to have such a range of opinions. Some of it might be based in the fact that a certain percentage of the population can't taste the ingredient that turns off some people. 

As Lynda Baslev wrote in this NPR story about cilantro:

Like politics and religion, cilantro elicits strong opinions. People love it or hate it. For some, it's an acquired taste, thus attracting its share of proselytizing converts, such as myself. 

I, too, have had a love/hate relationship with cilantro. I can pick it up as I taste Mexican dishes where it adds an aromatic nuance. I've also had it overpower a dish with soapy flavor that I find objectionable. 

Regardless of where you fall on this spectrum, give this a try. There are elements that you will have to adjust for your kitchen and taste preferences, but this one recipe where, for me, cilantro totally rocks
it. The original recipe called for 1 jalapeno but I like more spice.

I've made this a number of times. For two people, it's more rice than you need for one night so it has become a perfect side dish to heat up mid-week. 

Cilantro Rice

Ingredients:

• Cilantro - 1 large bunch, stems and leaves, coarsely chopped
• Rice - 1 1/2 cups (I used Thai Jasmine rice)
• Kosher salt
• Scallions - 3-5 depending on thickness, cleaned and roughly chopped
• Jalapenos - 2 stemmed, seeded, and roughly chopped
• Garlic - 4 cloves peeled
• Olive oil - 2 tablespoons
• Lime juice - 2 teaspoons
• Salt

Instructions:

• In a medium saucepan heat 2 cups of water over high heat. Add 1 teaspoon salt and rice. Stir to mix. Bring to a simmer, stirring occasionally, then cover and turn heat to low. Leave the cover on for 10-12 minutes.
  
• In a food processor or blender, add the cilantro, scallions, jalapeno, garlic, 1/2 teaspoon salt, 1/4 cup water, olive oil. Puree the mix until smooth. 
• When rice is done, remove the saucepan from the heat and turn off heat. Drape a kitchen towel over the saucepan and place the cover back on. Let sit for 5 minutes.
• Gently fluff the rice with a fork. Add the cilantro puree and lime juice to the rice and gently mix the rice and puree together with a wooden spoon. 
• Serve with lime wedges.