Instant Pot® Beet Hummus

This colorful beet hummus is a beautiful twist on this classic vegan dip, perfect for a snack or easy entertaining, and easy when done in the Instant Pot®.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 143 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 1 cup dry garbanzo beans
• 3 cups vegetable broth
• 3 tablespoons tahini
• 2 medium beets, peeled and cut into large pieces

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

Combine vegetable broth, garbanzo beans, and beets 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.

Step 3

Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets 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 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.