Hmmmm. Hmmmmm. (Do you hear that? I’m humming.) That’s because I’m making a creamy, healthy dip that we all know and love – HUMMUS!
Not only is hummus delicious, filling and satisfying, it’s SO much better when homemade when you control what goes into it. It’s also a super versatile dip, crazy easy to make and perfect as a dip OR a spread!
So get out that Instant Pot and start humming along as you make some top-notch Roasted Red Pepper Hummus!
Here’s How I Made It:
First off, to make this hummus properly and give it that fresh, homemade taste, you have to soak the beans in hot water and salt for 8 hours (Yep, 8 hours. Don’t try any fancy shortcuts – not even in your Instant Pot!). It’s okay if the water cools over time (which it obviously will), just let it rest on your countertop with a lid over the bowl. Just do this before you go to bed or before you go to work/out for the day and the soaking time will magically speed up!
After soaking, drain the beans and rinse and add them to to the Instant Pot…
…along with some vegetable broth, garlic and a bay leaf (for flavor infusion!). Secure the lid and cook on high pressure.
Once done cooking, to a blender/food processor we’ll add the cooked beans, lemon juice, tahini, olive oil, salt, roasted red peppers, cumin, garlic, and some of the vegetable broth that the beans cooked in.
Pulse a few times and then blend well until you reach that hummus consistency.
Put it in a serving bowl and pop in the fridge for a few hours to cool and set and then top off with some extra roasted red peppers and some drizzled olive oil and VOILA! Some WONDERFUL, FRESH homemade hummus!
- 1 cup of dried Chick Peas/Garbanzo beans
- 4 cups of water, for soaking the Chick Peas
- 1 bay leaf
- 3.5 cups of water + 1/2 tbsp of Vegetable Better Than Bouillon, for cooking the Chick Peas
- Juice of 1 lemon
- 3 tbsp of tahini
- 2 tbsp of extra virgin olive oil
- 2 tbsp of crushed garlic, divided
- 1 tsp of cumin
- 7oz jar of roasted red peppers, divided and juice reserved
- Kosher salt (a few pinches)
- Pita chips, for dipping
- Soak the Chick Peas/Garbanzo beans in about 4 cups of hot water and cover with a lid. Set aside at room temperature (don’t put it in the fridge) and let soak for 8 hours (do not skip this step as you’ll see the Chick Peas will change significantly in this time ? )
- Once done soaking, drain the Chick Peas and rinse. Add them to the Instant Pot and add the water + vegetable base mixture, 1 tbsp of garlic and the bay leaf.
- Secure the lid and hit “Manual” or “Pressure Cook” High pressure for 20 minutes. When done, allow a 5 minute natural release followed by a quick release
- Discard the bay leaf and strain the Chick Peas and let the broth pass through into a bowl and reserve
- Using a food processor/blender, add the Chick Peas, lemon juice, tahini, olive oil, cumin, salt, half the roasted red peppers and a few splashes of the juice from the jar, the other 1 tbsp of crushed garlic and 1/2 cup of the reserved broth. Pulse and then blend until it’s creamy, scraping the sides halfway through and then adding more salt and peppers to taste if desired
- Pop in the fridge to cool for a few hours. While cooking, take the rest of the roasted red peppers and tear up for garnish
- When you take the hummus out of the fridge, carve a little crater out in the center of it using a spoon and fill in with the torn red peppers, sprinkle the rest of the peppers surrounding it and drizzle some olive oil over it when done. Serve with pita chips
Want it a little spicy? Add a tbsp of Sriracha and/or about 1/4 tbsp of crushed red pepper flakes before you blend together!
Don’t like roasted red peppers? Leave ’em out!
Want some pesto instead? Add 1/3 of a cup of pesto sauce when blending at the end!