Instant Pot Cilantro Lime Hummus

Rinse and add the dried chickpeas to the Instant Pot with 4 cups of water.

Cook the chickpeas in the Instant Pot (no soaking required) until tender, about 40 minutes.

Once cooked, reserve 1/2 cup of the cooking liquid (aquafaba) and drain the rest.

In a food processor, combine the cooked chickpeas, garlic, tahini, salt, lime juice, and aquafaba.

Blend until smooth, adding more aquafaba if necessary to reach desired consistency.

Add the cilantro and pulse until incorporated.

Equipment Needed

Dietary

Allergens