Let’s make a luscious, creamy, flavorful roasted red pepper hummus with the help of an Instant Pot.
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I hope everyone’s doing well. Amid quarantine, I’m struggling, and I’m sure that you are as well. It’s not easy, and I want all of you to know that I’m with you, and if there’s any way that I can help you in the kitchen during this time, please reach out, and I’ll do my best to see what we can do. Like many of you, I’m also using a ton of pantry staples, and naturally, I developed this recipe using pantry staples.
This roasted red pepper hummus contains:
Dry garbanzo beans/chickpeas
Jarred roasted peppers
That’s it, it’s really simple, and it comes together quickly–most of the time spent preparing is hands-off. You’ll get a few days worth of creamy, dreamy hummus out of this recipe. If you’re sharing it– I’ll serve about six people.
SIMPLE INGREDIENTS FOR A SIMPLE DIP
You likely have everything you need on hand to make this recipe.
I want to keep things simple for everyone; I’m not a “this brand of tahini is the only brand of tahini” type. My favorite is Trader Joe’s tahini (usually) however, for this recipe, I used a brand from Walmart that was in my pantry, and it tasted just fine. The real key here is to make sure your lemon and salt ratio is to your liking. I like my hummus to have a strong-ish lemon flavor, and just a little salt.
If you know that you like yours the other way around, I recommend tasting and adjusting as you go. Don’t be afraid, just taste and adjust until it’s perfect.
USING THE INSTANT POT TO MAKE HUMMUS
When I can, I like to use dry beans to make hummus. While canned beans may be more convenient, they’re not as good or as environmentally friendly. I’ve shared my love for buying in bulk and zero waste, using an Instant Pot to cook dry beans is a great way to cut down on unnecessary waste.
The Instant Pot is a valuable tool in my kitchen. I love using it to make soups, rice, and quickly cook dry beans without any soaking overnight business. It’s also beyond easy to use and easy to clean.
This is the Instant Pot that I have, and it’s the six-quart unit, I recommend it if you’re short on space and cooking for four people or less.
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Instant Pot Roasted Red Pepper Hummus
- Pressure Cooker/Instant Pot
- 1 cup dry garbanzo beans/chickpeas or 1/2 pound dry beans
- 2 cups filtered water
- 1 cup roasted red peppers fresh or jarred
- 1/2 cup tahini
- 4 cloves garlic smashed
- 2 medium lemons juiced
- 1 tsp cumin
- salt to taste
- extra virgin olive oil for topping (optional)
- smoked paprika for topping (optional)
- Rinse your garbanzo beans/chickpeas and place them into the Instant Pot with filtered water. Close the lid, place the valve on "seal" and set the pressure to high for 25 minutes. Either release manually or allow to release slowly when finished.
- Drain the beans, and put the aquafaba (cooking water from the beans) aside. Place the beans, tahini, smashed garlic, lemon juice, and cumin into a blender or food processor. Blend until smooth adding the aquafaba as needed to blend (you shouldn't need more than 1/4 of a cup, but feel free to add more as you like/need it).
- At this point, give it a taste and add salt to your liking, about 1/4 teaspoon should do the trick.
- I recommed chilling the hummus for 30 minutes before serving to allow the flavors to mesh. Top with a drizzle of olive oil and smoked paprika before serving (if desired).