Slow Cooker

Instant Pot® Classic Hummus


  • 1 cup dry garbanzo beans
  • 3 cups vegetable broth
  • ⅓ cup lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • Directions

  • Step 1

    Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.


  • Step 2

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.

  • Step 3

    Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

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