Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!
Strain the beans and rinse, then add the beans to the Instant Pot. Add 3 cups water and 2 TBS oil. Set on manual/high for 20 minutes.
While the beans are cooking, roast the garlic (click for directions).
When time is up, release the pressure manually (flip the valve), then carefully remove the lid.
Transfer the beans to a high powered blender or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**
This recipe yields A LOT of hummus; about 4-5 cups. A typical store bought container of hummus is 1 cup generally. Feel free to reduce the recipe size, or freeze the extra to have hummus available all the time (see directions above)! Hummus will stay good in the fridge for 5 days.
This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving (does not include toppings or whatever you use to dip into the hummus).