Instant Pot Roasted Red Pepper Hummus
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!
Servings 6 people
- 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).
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!
Calories: 137kcal | Carbohydrates: 9g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 332mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg