Instant Pot® Harissa Hummus recipe
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Ingredients
- 1 cup dry chickpeas (garbanzo beans) 2 cups water 1 cup low-sodium vegetable broth 3 tablespoons extra-virgin olive oil, divided 2 tablespoons tahini 1 tablespoon lemon juice 1 large clove garlic 6 teaspoons harissa paste, divided ½ teaspoon salt, or more to taste
Nutrition Info
- 164.9 caloriescarbohydrate: 17.1 gcholesterol: : -fat: 8.7 gfiber: 4.7 gprotein: 5.5 gsaturatedFat: 1.1 gservingSize: -sodium: 202.7 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Harissa Hummus
Directions
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Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
Combine chickpeas, water, and 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 20 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 the lid.
Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.