This Instant Pot Roasted Red Pepper Hummus is a ridiculously easy way to turn plain garbanzo beans into a yummy dip or healthy side dish that goes with any meal. Plus, it’s not so spicy that the kids don’t like it, but has enough flavor to really turn your plain pita chips or veggies into a delicious snack.
You know I love my Instant Pot and not just for dinner! My Instant Pot is seriously one of the best kitchen tools I own. I use it all the time, multiple times a week. It makes cooking so much easier and stress-free. You just need to gather all of your ingredients, pop them into the pot, set it and walk away!
And that’s one of my favorite things about this recipe, too. Because you’re using a pressure cooker, you can just rinse and sort your dried chickpeas (yeah, you read that right, no need to soak chickpeas to make this hummus!) and go right into the cooking.
It’s seriously one of the easiest hummus recipes I’ve ever made.
So, let’s get ready to cook the beans and get our snack on!
Instant Pot Roasted Red Pepper Hummus Recipe
This recipe serves 4-6 people for a snack or 2 hungry people for a dinner or lunch side dish.
Ingredients to Make Instant Pot Hummus
- 1 cup dry chickpeas, rinsed and sorted
- 3 cups chicken broth
- ½ cup roasted red peppers
- 3 tablespoons fresh lemon juice
- 3 tablespoons tahini
- 2 small cloves garlic
- 1/2 tsp salt
- 1/4 tsp cumin
- 2 tablespoons olive oil
Directions to Make Homemade Hummus in the Instant Pot
Add dry rinsed chickpeas and chicken broth to the inner pot of the Instant Pot.
Turn pressure valve to sealing and set manual pressure on high and set cooking time for 40 minutes.
Once it’s done cooking, let the Instant Pot naturally release the pressure.
Drain the chickpeas, but reserve a half cup of the cooking liquid. You might want to use it to thin the hummus, if desired after the beans have been creamed.
Using an immersion blender or food processor, blend chickpeas into a creamy consistency.
Add in red peppers and remaining ingredients and blend them together.
If the hummus is too thick, add a tablespoon of the cooking liquid and stir. You may add as much liquid as needed to reach the desired consistency, but please note you might not need to add any liquid at all. The hummus should look and feel creamy.
The kids really love to have pita chips or tortillas dipped into this easy homemade hummus, and while I love that, too, we have also found that carrot sticks, celery, and even bell peppers are so tasty with this hummus recipe.
Oh, you’re all out of carrot sticks and chickpeas?! Oh, well, that’s ok. Just pin this to your favorite easy Instant Pot recipes board on Pinterest so you can find it quick when you get back from the store!
Instant Pot Roasted Red Pepper Hummus
The easiest way to make a delicious Instant Pot red pepper hummus. Three simple steps and you're ready to dip!
Ingredients
- 1 cup dry chick peas, rinsed and sorted
- 3 cups chicken broth
- 1/2 cup roasted red peppers
- 3 tbsp fresh lemon juice
- 3 tbsp tahini
- 2 cloves cloves garlic
- 1/2 tsp salt
- 1/4 tsp cumin
- 2 tbsp olive oil
Instructions
- Add dry rinsed chickpeas and chicken broth to the inner pot of the Instant Pot.
- Turn pressure valve to sealing and set manual pressure on high and set cooking time for 40 minutes.
- Do a natural pressure release when pressure time has finished,.
- Drain chickpeas, reserving a half cup of the cooking liquid to thin hummus, if desired after the beans have been creamed.
- Using an immersion blender or food processor, blend chickpeas to a creamy consistency.
- Add in red peppers and remaining ingredients and blend them together.
- If the hummus is too thick, add a tablespoon of the cooking liquid and stir.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 221Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 994mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 7g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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