Ingredients

• 1 cup dry garbanzo beans
• 3 cups vegetable broth
• 0.33 cups lemon juice
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 cloves garlic , chopped
• 1 teaspoon ground cumin
• 0.5 teaspoons salt

Instructions

1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). 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.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 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.

Nutrition per serving