Instant Pot® beetroot houmous

    1 hour

    This colourful beetroot hummus is a beautiful twist on this classic and very easy to make with dried chickpeas and fresh beetroot when you use the Instant Pot®.

    2 people made this

    Serves: 10 

    • 700ml vegetable stock
    • 200g dried chickpeas
    • 2 medium beetroot, peeled and cut into large pieces
    • 80ml lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:45min  ›  Extra time:5min resting  ›  Ready in:1hr 

    1. Combine vegetable stock, chickpeas and beetroot 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. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
    3. Strain chickpeas and beetroot, saving a ladle of the liquid. Place chickeas and beetroot 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 reserved liquid, cumin and salt; blend for 1 minute more.

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