Instant Pot Hummus – No Tahini, No overnight soaking; 1 Hour from dried using a pressure cooker!

Instant Pot Hummus – No Tahini, No overnight soaking; 1 Hour from dried using a pressure cooker!

This came as a big surprise to me! I ran out of sesame seed paste, known as tahini, used to make hummus from scratch. Tahini lasts awhile using it two tablespoons at a time to make hummus, but it’s kind of expensive, and sometimes hard to find. So, to avoid another trip to the grocery store (and to still get my hummus fix), I decided to try making it without the tahini. I might say I liked hummus even better without tahini than with it! The tahini gives it an earthier, more umami flavor. Without it, it tastes fresher and lighter, but, still incredibly delicious. Serving it warm, right after pressure cooking the chickpeas, was really good. In either case, it’s far better than any restaurant or store-bought hummus I’ve ever tried. What a lovely surprise!

You might enjoy some tahini-free hummus variations like these:

Honey-mustard hummus, green herb hummus, beet/dill hummus, or spicy Sriracha hummus.

 

Instant Pot Hummus – No Tahini, No overnight soaking; 1 Hour from dried using a pressure cooker!
 
Prep time
Cook time
Total time
 
The instant pot or pressure cooker makes this so convenient!
Author:
Recipe type: Dip
Cuisine: Californian
Serves:: 4-6 Makes 2½ Cups
Ingredients:
  • ¾ cup dried chickpeas
  • 3 cups water
  • 1 ½ t Kosher sea salt, or to taste
  • 2 T Extra virgin olive oil
  • 1 T Fresh lemon juice (1/2 of a lemon)
  • 1 garlic clove, peeled; pressed or minced
  • Optional: paprika, freshly ground pepper, dried red pepper flakes, or fresh chopped parsley, to garnish
Directions:
  1. Add the chickpeas, water and salt into the Instant Pot or electric pressure cooker.
  2. Cover and press the manual button; set the timer for 45 minutes & make sure the valve is set to “sealing.”
  3. Or, for an electric pressure cooker, cover and cook on low for 45 minutes.
  4. When the timer goes off let the pot sit for 5 minutes.
  5. Then move the valve from “sealing” to “venting” or instant burst.
  6. Set a colander on top of a large bowl.
  7. Drain the liquid from the chickpeas into the bowl reserving the liquid.
  8. In a food processor add the chickpeas olive oil, lemon juice, garlic and ¼ cup of reserved liquid.
  9. Blend until smooth and creamy, stopping to scrape down sides of bowl.
  10. Make a thinner mixture by adding more of the reserved liquid, if necessary.
  11. Add optional toppings to garnish if desired.
  12. Store hummus in an airtight container in the refrigerator for up to a week.

 

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