Instant Pot Hummus with Roasted Red Pepper and Garlic

5 from 2 votes

Instant Pot Hummus with Roasted Red Pepper and Garlic

Want to know the easiest way to make hummus? It's by using your Instant Pot! Instant pot hummus means you can have a velvety, homemade hummus in a fraction of the time it traditionally takes. We're adding roasted red pepper and roasted garlic to create a delightful hummus with great flavor and texture.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, condiment

Cuisine: Vegan

Servings: servings

Calories: 222kcal

Author: Chef Cindy

Equipment

Ingredients

Instant Pot Chickpeas

1 cup dried chickpeas soaked overnight in cups 3 cups of water
4 cups water
1 teaspoon sea salt
1 dried Kombu strip

Roasted Garlic

1 head of garlic
1 teaspoon olive oil for roasting garlic

Hummus

1 red pepper
½ cup tahini
1 tablespoon fresh cilantro leaves chopped
¼ teaspoon cumin
¼ teaspoons paprika
⅛ teaspoon cayenne pepper
1 teaspoon sea salt
2 tablespoons olive oil plus more for serving
2 tablespoons of lemon juice ½ large lemon juiced
½ cup aquafaba (see notes) vegetable broth or water

Topping

¼ teaspoon red chili pepper flakes
olive oil drizzle
paprika sprinkle

Instructions

Soak the dry beans overnight. Drain and rinse the beans. Place them in the Instant Pot with 4 cups water, 1 teaspoon salt, and 1 strip of Kombu. (If using canned beans, skip to step #6).
Place the lid on the pot, press the Beans/Chili button, and set the time to 20 minutes using the "-" sign on the panel. (Note: if the beans weren't soaked overnight, set the timer to 40 minutes).
While the beans are cooking, cook the roasted garlic: Cut the top part off the head of garlic and place it in a small piece of foil (or a garlic roaster), and drizzle 1 teaspoon of olive oil on top of the garlic. Wrap the foil loosely around the garlic and roast at 350° for approximately 20 - 30 minutes. Carefully remove the cooked garlic with tongs when done and let it cool.
For roasted red pepper: Char the red pepper directly over the flame on a cooktop (or broil on top rack in the oven) for 10 minutes, rotating every few minutes. Once blackened and blistered, scrape and remove the charred skin from the red pepper using a knife or your fingers. Slice it in half and remove the seeds. Use ½ the roasted red pepper for the recipe.
Let the steam release from the Instant Pot for 15 minutes, then press the valve to release any of the pressure left. Remove the lid. Carefully lift out the pot and strain the beans over a large bowl or measuring cup to retain at least 1 cup of liquid.
When the garlic is done, remove it from the foil. Using the back of a knife, press and squeeze the garlic cloves out of the head. Set aside 5 cloves for the recipe.
Add the cooked beans to a food processor, along with the following ingredients: 5 cloves roasted garlic, tahini, cilantro, cumin, paprika, cayenne, salt, lemon juice, and ½ roasted pepper. Blend until the mixture is thick and creamy, stopping to scrape down any ingredients stuck to the sides and bottom of the processor.
While running the food processor, drizzle in the olive oil and ¼ cup bean liquid and blend until creamy and smooth, adding additional bean liquid until the desired texture.
Place in a bowl, and top with a sprinkle of paprika, a drizzle of olive oil, and a few red chili pepper flakes.

Notes

Store your hummus in an airtight container in the fridge for up to four days.
Adjust the consistency and flavors to your taste! You can add more liquid for a creamier, looser consistency or use less for a thicker hummus.
Roast your red pepper and garlic while the chickpeas are cooking so everything is ready to go when it's done!
Save your extra roasted red pepper and roasted garlic and use them in other recipes. The roasted garlic will work in place of garlic in any recipe. You can also blend them up and add them to cashew cream to make a flavored spread or dip.

Nutrition