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Ingredients

1 cup dry garbanzo beans 3 cups vegetable broth ⅓ cup lemon juice 3 tablespoons tahini 2 tablespoons olive oil 2 cloves garlic, chopped 1 teaspoon ground cumin ½ teaspoon salt

Nutrition Info

170.2 calories carbohydrate: 19.5 g cholesterol: : - fat: 8.2 g fiber: 5.3 g protein: 6.3 g saturatedFat: 1.1 g servingSize: - sodium: 331 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Combine garbanzo beans with vegetable broth 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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans 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 2/3 cup liquid, cumin, and salt, blend for 1 minute more.

2 cups

Instant Pot® classic hummus made from scratch saves you time and is easy to make. The hummus is soft, velvety, and creamy.