Instant Pot Hummus

Using the instant pot takes away the need for canned goods in my pantry. In 25 minutes I can have dry beans ready to use!

Reels Video Included

All you need is 2 cups of dry chickpeas, 8 cups water, 1 tsp vinegar, and 1/2 tsp garlic powder. Turn on to manual pressure for 25 minutes, and natural release when finished. Rinse the beans and use however you wish! Follow the recipe card for my delicious hummus recipe!

Ingredients:
    ⁃    2 c of chickpeas
    ⁃    2 fresh lemons juiced
    ⁃    1/2 c tahini
    ⁃    1 tbs salt
    ⁃    1/2 c of ice
    ⁃    A really good food processor
    ⁃    EVOO
In a food processor pulse the chickpeas alone until it looks like a gritty paste. Then add in the lemon juice and pulse until it looks like a thick paste. Be patient it’s totally worth it. Then while the processor is running open the top window and drizzle in the tahini in a steady stream and let the processor go until every think looks like a solid paste. Now open it and put in the ice and keep pulsing. We add in the ice to make the paste lighter in color and more fluffy. Add in the salt and keep pulsing. You can add in more ice until you reach the creaminess you prefer. Top with the reserved chickpeas and drizzle EVOO ontop.

Alf Saha ❤️ Dena