instant pot - hummus

• 2 cups dried garbanzo beans or chick peas
• 8 cups water
• 1/2 tsp salt
• 2 cups cooking water reserved from making the beans
• 2/3 cup tahini
• 1/2 to 1 cup lemon juice
• 4 tbsp olive oil
• 6 to 8 cloves garlic
• 2 tsp salt to taste, or more to taste
• 1/2 tsp black pepper, or more to taste

Put beans right into a steamer basket of your Instant Pot for easy removal. Cover with 8 cups of water. Add first amount of salt. Manual pressure for 60 minutes, then natural pressure release for at least 10-15 minutes. Remove beans from pot, and allow to cool. They are great to use when still warm. Reserve 2 cups of the cooking water.

Place the cooled beans, tahini, lemon juice, olive oil, garlic and second amount of salt and the pepper in the bowl of a food processor and then add 1 cup of the reserved water. Blend until smooth. Check the consistency and add more of the cooking water, if needed. Taste for seasonings.

Recipe Hints

• Place hummus in a bowl and serve with pita chips
• This is great with a tomato and cucumber salad, in a pita bread, for sandwiches
• Hummus freezes well. Portion hummus into small containers before freezing

Special Equipment

• Instant Pot
• Steamer basket for Instant Pot
• Food Processor

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