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Instant Pot® Harissa Hummus

4

155 min

Instant Pot® Harissa Hummus

Instant Pot® Harissa Hummus Photo 1

Time

155 min

Serving

8 persons

Calories

165

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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

  • dry chickpeas (garbanzo beans): 1 cup
  • water: 2 cups
  • low-sodium vegetable broth: 1 cup
  • extra-virgin olive oil: 3 Tbsp (divided)
  • tahini: 2 Tbsp
  • lemon juice: 1 Tbsp
  • clove garlic: 1 piece
  • harissa paste: 6 tsp (divided)
  • salt: 0.5 tsp (to taste)

Metric Conversion

Stages of cooking

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  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.
    Instant Pot® Harissa Hummus Photo 2
  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.
    Instant Pot® Harissa Hummus Photo 3
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
    Instant Pot® Harissa Hummus Photo 4
  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.
    Instant Pot® Harissa Hummus Photo 5
  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.
    Instant Pot® Harissa Hummus Photo 6

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