Vegan Instant Pot: Roasted Garlic Hummus Recipe

Vegan Instant Pot: Roasted Garlic Hummus Recipe - The sweet, mellow flavor of roasted garlic makes for a delicious hummus. You can cook your chickpeas straight from dried, then blitz them in the food processor while they’re warm for an extra-smooth dip. Serve the hummus with crudités, in pita pockets, or spread generously on a slice of whole-grain bread.

Makes about 3½ Cups
Vegan Instant Pot: Roasted Garlic Hummus Recipe

Ingredients for Vegan Instant Pot: Roasted Garlic Hummus Recipe:

  • 4 cups water
  • 1 cup (8 ounces) dried chickpeas
  • 2 teaspoons fine sea salt
  • 1 bulb roasted garlic cloves
  • ½ cup tahini
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sweet paprika
  • 1 tablespoon extra-virgin olive oil

Directions for Vegan Instant Pot: Roasted Garlic Hummus Recipe:

  1. Add the water, chickpeas, and 1 teaspoon of the salt to the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 40 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  2. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and ladle out and reserve ¾ cup of the cooking liquid. Wearing heat-resistant mitts, lift out the inner pot and drain the chickpeas in a colander.
  3. Transfer the warm drained chickpeas to a food processor or blender. Add the reserved cooking liquid, the roasted garlic, tahini, lemon juice, cumin, smoked paprika, and remaining 1 teaspoon salt. Process at medium speed for about 1 minute, until the mixture is smooth and creamy.
  4. Spoon the hummus into the center of a wide, shallow serving bowl and spread it out into a thick circle. Sprinkle with the sweet paprika and drizzle with the olive oil and serve. The hummus will keep in an airtight container, refrigerated, for up to 3 days.

If you prefer to soak before cooking, soak your chickpeas overnight and reduce the cooking time to 25 minutes at high pressure, with a 15-minute timed pressure release.
For a more traditional hummus, substitute 2 cloves of raw garlic, chopped, for the head of roasted garlic.

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