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CookPal AI
Instant Pot® Harissa Hummus

Instant Pot® Harissa Hummus

Cost $5, save $7

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 1 cup dry chickpeas (garbanzo beans)
    • 💧 2 cups water
    • 1 cup low-sodium vegetable broth

  • Seasonings and Flavors

    • 3 tablespoons extra-virgin olive oil, divided
    • 2 tablespoons tahini
    • 🍋 1 tablespoon lemon juice
    • 🧄 1 large clove garlic
    • 6 teaspoons harissa paste, divided
    • 🧂 ½ teaspoon salt

STEPS

1

Soak chickpeas in water for about 2 hours, rubbing occasionally to remove outer skins. Discard loose skins and drain chickpeas.

2

Combine chickpeas, water, and vegetable broth in an Instant Pot®. Close and lock the lid. Cook on high pressure for 20 minutes. Allow 10–15 minutes for pressure to build.

3

Quick-release the pressure, about 5 minutes. Unlock and remove the lid.

4

Strain chickpeas, reserving 3/4 cup cooking liquid. Set aside 1/4 cup chickpeas for garnish. Transfer remaining chickpeas to a food processor.

5

Add 2 tablespoons olive oil, tahini, lemon juice, garlic, and 1/2 cup cooking liquid to the processor. Blend for 3 minutes, scraping sides. Add more liquid if needed. Mix in 5 teaspoons harissa paste and salt to taste.

6

Scrape hummus into a bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon harissa paste. Swirl, but do not mix. Garnish with reserved chickpeas.

NUTRIENTS

Per 1 serving

🔥

165

Calories

  • 6
    Protein
  • 17
    Carbs
  • 9
    Fats

💡 Soaking the chickpeas helps ensure a smoother texture for the hummus.Use smoked paprika or chili flakes as alternatives if harissa paste is unavailable.For meal-prep, store in an airtight container for up to 4 days in the fridge.