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Kinda Arzon Photography

2195 Faraday Ave Suite F
Carlsbad, CA 92008

By appointment only

760-500-3212

info@kindaarzon.com

Kinda Arzon is a celebrity newborn photographer and maternity photographer who serves the greater San Diego county, including Carlsbad, Oceanside, Encinitas, Del Mar, La Jolla, Vista, Escondido, Rancho Bernardo, Rancho Santa Fe, Scripps Ranch, Poway, Santee, El Cajon, Coronado.  Kinda Arzon Photography also serves Los Angeles & Chicago upon request. 

Instant Pot Creamy Hummus Recipe

January 18, 2018

"When life gives you lemons, make Hummus!" 

Growing up as a very picky child in the Middle East, Hummus was the only thing I would eat since we didn't have much variety of "kid snacks" available. You would eat what your mom cooked or go hungry....in my case, Hummus was like my peanut butter.

I wanted to put together this recipe tutorial to share with my friends who love Hummus and want to make it at home from scratch using fresh ingredients and dried garbanzo beans (chickpeas).  I recently bought an instant pot and was able to make perfectly smooth and creamy hummus fast and quick without having to soak the beans for 2 days.
So yalla, Lets get started....

Here is what you need:

1lb dried garbanzo beans (chickpeas)

Instant Pot or Pressure cooker

Water

4 tablespoons Fresh Lemon Juice
4 crushed garlic cloves

1 cup Tahini paste

Salt about 2 teaspoons
 

 

1. Wash about 1lb of dried garbanzo beans (chickpeas) in a strainer


2. Add beans into the Instant Pot and cover with about 6 cups of water

3. Cover. Set Instant Pot to 40 mins under High Pressure

 

 
4. Once time is up, click cancel and let the instant pot release pressure on its own for about 10 mins.
 

5. After 10 mins do a quick pressure release by opening the valve and allowing the steam to release quickly
 

6. Open lid and you will find perfectly cooked beans from dried state to soft within an hour!

**If you don't own a pressure cooker or Instant Pot, you can make Hummus the traditional way by soaking the dried beans garbanzo in water for 2 nights. Wash well. Sautee in a large pot with 1/2 tablespoon baking soda then cover with water and boil. Let simmer for about an hour until fully cooked.  From this point you can follow the steps below

 

7. Drain the beans. Preserve the liquid and refrigerate both until cool.

8. Using a blender or in my case a Vitamix, place 3 cups of cooked chickpeas and a small amount of chickpea water and blend until you get a stiff paste. Use the wand to break up any clumps in the paste.


9. While it's still blending, add the 1 cup of tahini, garlic, lemon juice and salt

 

10. Slowly add small amounts of the cold preserved chickpea water until the hummus mix reaches the desired creaminess/smoothness.

11. Using a spatula, place Hummus dip into a bowl or plate. Cover the surface with plastic wrap and refrigerate for at least 30 mins.
 

12. Garnish with whole cooked chickpeas. Serve with a splash of olive oil and pita bread.

I hope you enjoy this recipe and please give me your feedback by commenting below. 


Sahtein!

 

 

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