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March 31, 2020

Instant Pot Roasted Red Pepper Hummus

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Let’s make a luscious, creamy, flavorful roasted red pepper hummus with the help of an Instant Pot.

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bright, delicious, easy hummus made in the instant pot.

**This post contains affiliate links for your convenience. I recommend products that I use and that I think will be helpful. If you click a link and make a purchase, I’ll earn a commission. Thank you for supporting this site.

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
Tahini
Garlic
Lemon juice
Cumin
Jarred roasted peppers
+ Salt.

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.

Red pepper hummus close up, this recipe was made in a 6 quart instant pot.

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. 

This is a roasted red pepper hummus with fresh parsley made in the instant pot.

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. 

Easy, smooth, authentic instant pot red pepper hummus.

HELPFUL KITCHEN TOOLS

INSTANT POT
FOOD PROCESSOR
VITAMIX

OTHER @PLANTSDISH RECIPES TO TRY

VEGAN GARDEN RANCH DRESSING
VEGAN LABNEH
MANGO SALSA 
VEGAN TZATZIKI 
RESTAURANT STYLE BLENDER SALSA

easy, instant pot red pepper hummus in under 30 minutes.

IF YOU LOVE THIS RECIPE

Please let me know your thoughts in the comments and give this recipe a star rating and feedback. Also, please follow me on IG @plantsdish and tag your creation #plantsdish. For more plant-forward content, follow me on Pinterest!  

easy roasted red bell pepper hummus

Instant Pot Roasted Red Pepper Hummus

Lauren
This roasted red pepper hummus made in the IP is a favorite in my house, and surely will be in yours in no time. It's easy, quick, and completely delicious!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Middle-Eastern
Servings 6 people
Calories 137 kcal

Equipment

  • Pressure Cooker/Instant Pot

Ingredients
 
 

  • 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)

Instructions
 

  • 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).

Notes

Leftovers will save in the fridge for about 5 days.
AFTER MAKING THIS HUMMUS: Please let me know your thoughts in the comments and give this recipe a star rating and feedback. It really helps me out, thank you!

Nutrition

Calories: 137kcalCarbohydrates: 9gProtein: 7gFat: 11gSaturated Fat: 2gSodium: 332mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 135IUVitamin C: 31mgCalcium: 56mgIron: 2mg
Keyword Dry Beans Hummus, How to make hummus in the Instant Pot, How to make hummus with dry beans, Instant Pot Hummus
Tried this recipe?Let us know how it was!

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Filed Under: 10 ingredients or less, Appetizer, Dip, Gluten-Free, Lunch, Oil-Free, plant-based recipes, Vegan

About Lauren

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  1. 100 Delicious Budget-Friendly Pantry Meals - Miss Manypennies says:
    April 10, 2020 at 9:17 pm

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