Name: Instant Pot Beet Hummus
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Vegetable broth - 3 cups; Dry garbanzo beans - 1 cup; Beets, peeled and cut into large pieces - 2 medium; Lemon juice - ⅓ cup; Tahini - 3 tablespoons; Olive oil - 2 tablespoons; Garlic, chopped - 2 cloves; Ground cumin - 1 teaspoon; Salt - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Beet Hummus

1. Vegetable broth - 3 cups

2. Dry garbanzo beans - 1 cup

3. Beets, peeled and cut into large pieces - 2 medium

4. Lemon juice - ⅓ cup

5. Tahini - 3 tablespoons

6. Olive oil - 2 tablespoons

7. Garlic, chopped - 2 cloves

8. Ground cumin - 1 teaspoon

9. Salt - ½ teaspoon

How to cook deliciously - Instant Pot Beet Hummus

1. Stage

Combine vegetable broth, garbanzo beans, and beets 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.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

3. Stage

Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets 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 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.