Instant Pot Beet Hummus
Homemade hummus is jazzed up with the addition of roasted beets for a bright and creamy hummus that has an earthy, slightly sweet taste.
Servings: 16
Ingredients
- 2 large beets peeled and quartered
- 2 cups cooked chickpeas see directions for cooking dried chickpeas
- 2 tablespoons tahini
- 1 clove garlic grated
- ½ teaspoons kosher salt divided
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil plus more for roasting beets
- ¼-⅓ cup water
Instructions
Directions for Cooking Dried Chickpeas
- OPTIONAL: Place 1 cup dried chickpeas and 3 cups of water in the inner pot of the instant pot. Place lid on the pressure cooker and turn vent knob to "sealing." Set to cook on high pressure for 40 minutes. Let pressure release naturally, then strain off chickpeas, reserving cooking liquid.
Beet Hummus
- Preheat oven to 375℉/190℃. Coat 2 large beets lightly with oil with olive oil and wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through approximately 45 to 60 minutes.
- Place 2 cups cooked chickpeas, 2 tablespoons tahini, 1 clove garlic, ½ teaspoons kosher salt, and ¼ cup fresh lemon juice in a food processor that has been fitted with an s-blade. Process until nearly smooth.
- Remove the food pusher on the lid of the food processor, and pour in ¼ cup extra virgin olive oil while the food processor is running. Add in water or reserved cooking liquid from chickpeas, to get the hummus smooth and creamy as desired.
Notes
Storage: Store the hummus in the refrigerator for up to 5 days or in your freezer for up to 3 months. But be sure to defrost in the fridge overnight, not in the microwave, as that may change the consistency of the hummus.
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Sodium: 221mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2.3mg | Calcium: 16mg | Iron: 0.9mg
