Easy HUMMUS from Bulk Dry Chickpeas, No Tahini, Instant Pot Hummus

Start by adding 1 cup of dried chickpeas and 4 cups of water into the Instant Pot.

Seal the lid and set it to manual cooking mode for 40 minutes.

Ensure the steam regulator is closed to keep the steam inside.

After 40 minutes, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.

Strain the cooked chickpeas using a strainer.

In a food processor, add 1.5 cups of the cooked chickpeas.

Add 2 tablespoons of sunflower oil to the food processor.

Add 1 tablespoon of sesame oil as a replacement for tahini.

Add 1/4 cup of lemon juice (or lime juice).

Add 1/2 teaspoon of cumin.

Add 1 clove of minced garlic to the food processor.

Process the mixture on low until combined, scraping down the sides as needed.

Add 2 to 3 tablespoons of cold water to achieve a light and fluffy consistency, then process again.

Once the hummus is at the desired consistency, transfer it to a serving bowl.

Equipment Needed

Dietary

Allergens