Instant Pot® Beet Hummus recipe
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Ingredients
- 3 cups vegetable broth 1 cup dry garbanzo beans 2 medium beets, peeled and cut into large pieces ⅓ cup lemon juice 3 tablespoons tahini 2 tablespoons olive oil 2 cloves garlic, chopped 1 teaspoon ground cumin ½ teaspoon salt
Nutrition Info
- 143.2 caloriescarbohydrate: 17.1 gcholesterol: : -fat: 6.6 gfiber: 4.7 gprotein: 5.3 gsaturatedFat: 0.8 gservingSize: -sodium: 277.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Beet Hummus
Directions
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Combine vegetable broth, garbanzo beans, and beets 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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets 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 1/3 cup reserved liquid, cumin, and salt, blend for 1 minute more.