Talk about an easy appetizer! This Instant Pot Cilantro Jalapeño Hummus uses dried chickpeas to create a creamy hummus full of flavor in about an hour. Using the pressure cooker means no soaking of the garbanzo beans is required!
How to make hummus in an Instant Pot:
Start by rinsing the dried chickpeas. Then add them to the instant pot along with your water and jalapeños. Seal the lid. Let the chickpeas cook for about 40 minutes on manual/high. When they’re done cooking, allow the pressure to steam out for about twenty minutes before removing them.
Drain the chickpeas and let them cool. Be sure to set aside about two cups of the liquid. We’ll use this in the hummus!
In the food processor, combine the cooking liquid, chickpeas/jalapeños, tahini, lemon juice, lime juice, minced onion, cilantro, cumin, salt, and chopped garlic. Blend well.
After blending all of the ingredients, transfer the hummus to a bowl. Use a spoon to do a small swirl motion on the top of the hummus. This should leave a little indentation. Pour just a splash of olive oil into the swirl indentation. Garnish with cilantro, jalapeños, and a lime wedge. This Hummus is delicious served with tortilla chips, bread, or crackers!
Ingredients
- 1 cup of Dried ChickPeas (Garbanzo Beans)
- 1 Jalapeño (seeds removed & chopped)
- 1 tbsp Cumin
- 1 tbsp Lemon Juice
- 1 tbsp Lime Juice
- 2 tbsp Tahini
- 2 tbsp Garlic (minced)
- 1 tsp Onion (minced)
- 1/2 cup Fresh Cilantro
- Olive Oil (optional for garnish)
Instructions
- Rinse the chickpeas.
- Add them to the instant pot along with your water and jalapeños .
- Seal the lid. Let the chickpeas cook for about 40 minutes on manual/high.
- Next, allow the pressure to steam out for about 20 minutes.
- Drain the chickpeas.
- Set aside about two cups of the liquid.
- In the food processor, combine the cooking liquid, chick peas/jalapeños , tahini, lemon juice, lime juice, minced onion, cilantro, cumin, and chopped garlic.
- Blend well.
- Transfer to bowl, garnish with jalapeños, cilantro, and a lime wedge!
Notes
Home Chef Tip : To make this even easier, use canned chickpeas. You'll need one large 24-oz can. Instead of cooking the chickpeas for 40 minutes, just cook them with the rest of the recipe as it is.
This Cilantro Jalapeño Hummus is more than just a dip!
While hummus is most commonly eaten as a dip, it is so delicious you can use it in a variety of ways. It’s wonderful as a condiment on sandwiches. Think about substituting it in place of mayonnaise on your next sandwich or wrap. Serve it atop a nice fresh salad. Or one of my favorite ways: Warm! Hummus is amazing warm! I can’t think of a better way to use up the leftovers from this Instant Pot Cilantro Jalapeño Hummus than on this Mediterranean Chicken Pizza!
One thing is for sure, whatever way you decide to eat it, your taste buds will thank you!
We hope you enjoy this Instant Pot Cilantro Jalapeño Hummus recipe from SoFabFood Home Chef, Jessica from Carefree Mermaid. If you love this easy appetizer, be sure to visit our Appetizer Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
Leave a Reply