Toasted Sesame Miso Hummus


  • 1 cup dried chickpeas
  • 1 tsp fine sea salt
  • 3 tbsp white miso paste
  • 1 tbsp toasted sesame oil
  • 1 tbsp cold-pressed avocado oil
  • 3 tbsp fresh lemon juice
  • 1 tsp toasted sesame seeds
  • Combine the water, chickpeas, and salt in the Instant Pot.
  • Secure the lid and set the Pressure Release to Sealing. Select theBean/Chili, Pressure Cook, or Manual setting and set the cookingtime for 15 minutes at high pressure. Next, select the Timer or Delayfunction and set the time delay for 10 to 12 hours. (When the soakingtime is complete, the pot will take about 15 minutes to come up to pressurebefore the cooking program begins.) Set a colander in a large bowl.
  • When the cooking program ends, let the pressure release naturally(this will take about 25 minutes). Open the pot and, wearing heat-resistantmitts, lift out the inner pot and drain the beans in the colander;reserve the cooking liquid in the bowl. Transfer the warm drained chickpeasto a food processor. Add 1/2 cup of the reserved cooking liquid, themiso, sesame and avocado oils, and lemon juice and process at mediumspeed for 2 to 3 minutes, until the mixture is smooth and creamy.
  • Serve the hummus warm or at room temperature, or let it cool toroom temperature and store it in an airtight container in the refrigeratorfor up to 5 days. To serve, spoon the hummus into the center of a wide,shallow serving bowl and spread it in a thick circle. Sprinkle with thesesame seeds, then top with a few drops of sesame oil.
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