Instant Pot Beet Hummus Recipes

Steps:

• Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot® multi-cooker.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.
• Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
• Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

Steps:

• Combine garbanzo beans with 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 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.