Beet Hummus

By: Instant Pot Culinary Team

Beet Hummus
cuisine icon Course
Vegetable Dish
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
(either canned or cryovaced), (finely grated zest of 1 lemon and ¼ cup or 60 ml, 6 servings, cook 4 hour, dried chickpeas, duo crisp tested, duo crisp ultimate lid tested, extra-virgin olive oil, fresh lemon juice), freshly ground black pepper, garlic, healthy, Instant Pot Culinary Team, kosher salt, pita chips, prep 10 min, slow cook, vegetable dish, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
4 hour

serving icon Servings
6 Servings
Ingredients
  • 1 cup dried chickpeas
  • 6 cups Water
  • 2 lemons (finely grated zest of 1 lemon and ¼ cup or 60 ml, fresh lemon juice)
  • 1 clove garlic
  • 4 ounces cooked beets (either canned or cryovaced)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • Pita chips
Instructions
  • In the cooking pot, combine the chickpeas and water. Cover with the lid, press the Slow Cook program, and set it to High, then adjust the timer to 4 Hours. Cook until the chickpeas are tender, 3½ to 4 hours. Press Cancel.
  • Reserve ¼ cup (60 ml) of the cooking liquid, then drain the chickpeas, rinse them under cold water, and let them cool completely.
  • While the chickpeas are cooling, add the lemon zest and garlic to the food processor and finely chop.
  • Add the cooled chickpeas, beets, salt, and black pepper to the food processor. Add the ¼ cup (60 ml) lemon juice and process until a thick paste forms.
  • Gradually add the ½ cup (120 mL) olive oil, then process until the hummus is smooth and creamy, adding the reserved cooking liquid, 1 tbsp (15 mL) at a time, to reach the desired consistency.
  • Spoon the hummus into a bowl and drizzle with more olive oil (if using). Serve with pita chips.
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