Instant Pot Pumpkin Hummus
Instant Pot Pumpkin Hummus is silky, smooth, delicious and super easy to make!
Prep Time 10 minutes
Cook Time 45 minutes
- 8 oz dried chickpeas
- 3 garlic cloves minced
- 1/3 cup tahini
- 4-6 tbsp lemon juice
- 3 tbsp olive oil
- 3/4 tsp sea salt
- 1 tsp ground cumin or to taste
- 3/4 tsp smoked paprika or to taste
- ice water as needed
- 1 cup (250g) pumpkin puree (more or less to taste)
Instant Pot Pumpkin Hummus Instructions:
Pour the chickpeas and 1/2 teaspoon of the sea salt into the Instant Pot and add enough water to cover them by 1 inch.
Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 - 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
When cook time has finished, allow for a complete natural pressure release. Remove the chickpeas and drain.
In a food processor or blender, combine lemon juice, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt. Allow to sit for 5 mins before processing.
Then add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add ice water, 1 tablespoon at a time, while blending until the mixture is smooth and creamy.
Taste to check seasonings and lemon juice; adjust if needed.
Transfer your Instant Pot Hummus to a serving dish, drizzle of olive oil and a dusting of smoked paprika. Serve and enjoy!
Pumpkin Hummus with Canned Chickpeas Instructions:
In a food processor or blender, combine two 14-ounce tins of chickpeas (that have been drained well) with lemon juice, garlic, cumin, paprika, and sea salt. Allow to sit for 5 mins before processing.
Next, add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
Taste to check seasonings and adjust as needed.
Transfer the hummus to a serving dish, drizzle with olive oil and top with smoked paprika.
Calories: 112kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2440IU | Vitamin C: 3.1mg | Calcium: 28mg | Iron: 1.4mg