Ingredients1 h servings 170
- Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot(R)). 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, saving 2/3 cup liquid. Place garbanzo beans 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 reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.
Per Serving: 170 calories; 8.2 19.5 6.3 0 331 Full nutrition
ReviewsRead all reviews 3
Although I used less garlic, this recipe is pretty great. I will definitely use less lemon next time, though. But the method is perfect and so darn easy. There is no beating homemade, warm hummu...
The only thing I did wrong was I forgot to save the water so I ended up using just plain filtered water and it still came out amazing cannot wait to make it again the correct way. I made it the ...