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Instant Pot® Harissa Hummus
Instant Pot® Harissa Hummus
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
155 minutes
Spicy harissa hummus made from scratch using Instant Pot® cooked chickpeas, great for dipping bread or veggies.
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 teaspoon salt, or more to taste
Instructions:
  • Submerge chickpeas in water for 2 hours, gently massaging them occasionally to loosen and discard the outer skins. Then, drain chickpeas.
  • In a multi-functional pressure cooker like Instant Pot®, mix chickpeas, water, and vegetable broth. Seal the lid securely, choose high pressure per the manufacturer's directions, and set the timer for 20 minutes. Let the pressure build for 10 to 15 minutes.
  • Carefully quick-release pressure following manufacturer's instructions, then unlock and remove the lid after about 5 minutes.
  • Drain chickpeas, saving 3/4 cup of cooking liquid. Keep 1/4 cup chickpeas for topping, then transfer the rest into a food processor. Combine with 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth for about 3 minutes, occasionally scraping the sides. Slowly pour in 1/2 cup of the reserved cooking liquid, continuing to blend until creamy. Adjust consistency with more liquid if needed. Stir in 5 teaspoons harissa paste and add salt to taste.
  • Transfer hummus into a serving bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon harissa paste, swirl gently with a knife to create a beautiful marble effect. Garnish with whole chickpeas. Serve at room temperature.

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