Classic hummus made from dried chickpeas in your Instant Pot® with the kick of harissa, the smoked pepper paste from North Africa. Serve with warm flatbread or veggies. You can even add some to your soups for a twist in flavor. The hummus can be served immediately or refrigerated to help flavors meld.
Ingredients
- 1 cup dry chickpeas , garbanzo beans
- 2 cups water
- 1 cup low-sodium vegetable broth
- 3 tablespoons extra-virgin olive oil , divided
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 large clove garlic
- 6 teaspoons harissa paste , divided
- 0.5 teaspoons salt , or more to taste
Instructions
-
1
Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
-
2
Combine chickpeas, water, and 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 20 minutes. Allow 10 to 15 minutes for pressure to build.
-
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
-
4
Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
-
5
Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Bread in a Bag
Simple, delicious homemade bread in a bag! Great for kids who are anxious to help out with dinner. Simply squish ingredients in a large resealable bag before lightly kneading and baking.
Banana-Blueberry Muffins with Greek Yogurt
With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.
Creamy Mango Smoothie
This mango smoothie can be made with fresh or frozen mango chunks. If you like mangos, you must try this luscious and creamy smoothie. There's no better way to get some calcium and fruit in for the day!