Instant Pot Hummus

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 1 teaspoon salt
• 4 garlic cloves
• 1/4 cup fresh lemon juice
• 1/4 teaspoons ground cumin
• 1/2 cup tahini
• olive oil (for drizzling (optional))
• smoked paprika (for drizzling (optional))

Instructions

1. 1

   Place the dried chickpeas in the Instant Pot along with 4 cups water, garlic and salt. Cover the lid and turn the vent to sealed, then cook for 40 minutes using the manual setting on high pressure.

2. 2

   Let the pressure come down naturally for 15 minutes, then release the pressure completely.

3. 3

   Drain the chickpeas and garlic cloves, reserving 1 cup of the cooking liquid.

4. 4

   Place the drained chickpeas and garlic in the base of a food processor along with 1/2 cup cooking liquid, lemon juice, cumin and tahini. Puree until creamy and smooth. If you need more liquid, add another two tablespoons and puree again. This is usually where I stop adding liquid, but if you want it thinner, add another tablespoon or two.

5. 5

   To serve, place the hummus in the center of a bowl, then use the back of a spoon to push the hummus up along the sides to make a thick circle.

6. 6

   Drizzle the center with olive oil and sprinkle with smoked paprika and parsley.