Instant Pot beet hummus can be enjoyed as a dip, or eaten on its own, straight off the bowl! Pressure-cooking the beets and chickpeas together makes this beet hummus a very convenient and healthier option to store-bought hummus.
Hummus, when made well is good enough to be had by itself. Use it as a dip by all means, however, I really enjoy eating hummus by the spoonful, right from the bowl itself. Make yourself a batch of this beet hummus, instead of buying it from the store. You benefit from the lack of preservatives, and the goodness of beet which is rich in fiber, vitamin C, minerals and other nutrients.
Instant Beet Hummus is made by pressure cooking beets and pre-soaked chickpeas:
This dish is ideally suited for pressure cooking, as you can pressure-cook both the beets and the chickpeas in one go. I use pre-soaked dried chickpeas which are far better (nutritionally and more flavorful) than store-bought canned chickpeas. I use my Instant Pot for pressure-cooking the chickpeas and beets. I pre-soaked the beets overnight, thus reducing the cooking time in the Instant Pot to just 10 minutes of pressure cooking. You could also add dried chickpeas directly to the Instant Pot (without pre-soaking them). In this case, just increase pressure cooking time to 50 minutes and let the pressure release naturally for 10 minutes.
Once the cooked beets and chickpeas cools down, I used my food processor to blend them together with the garlic, olive oil, salt and tahini. It comes together easily and is definitely miles better than anything bought from a store!
Tips for a more flavorful beet hummus:
- Use dried chickpeas – not canned. This really makes a world of difference to the taste and flavor of hummus. The chickpeas need to be pre-soaked overnight. Set the Instant Pot for 10 minutes of pressure cooking time and let the pressure release naturally. A benefit of cooking chickpeas yourself is that you can control the amount of salt that goes into it.
- If you can, make your own tahini too! I made my own tahini, and I found it to be so much better than the store-bought jar that I used to resort to. Don’t be daunted, you need around half a cup of roasted sesame seeds and a tablespoon of olive oil. Just blend these ingredients together in a food processor until you have a smooth tahini paste.
- Use fresh lemon juice and fresh garlic. If you dislike the flavor of raw garlic, you can add it to the pressure cooker as the chickpeas and beets are cooking.
- Use a high-powered blender or a food processor for smoother and creamier hummus. An immersion blender will not do the job as well as a food processor will.
For more Instant Pot recipe, take a look at:
Take a look at this handy video for instructions on how to make Instant Pot Beet Hummus:
Instant Pot Beet Hummus
- 1 medium sized raw beetroot peeled and chopped into chunks
- 1 cup dried chickpeas soaked overnight and drained of excess water
- 4 cloves garlic
- 1/3 cup tahini paste
- 1 tablespoon lemon juice
- ½ teaspoon freshly cracked black pepper
- ½ tablespoon salt
- 1 tablespoon extra-virgin olive oil
- Add the drained chickpeas and chopped raw beet into the Instant Pot. Add 1 ½ cups of water to the Instant Pot.
- Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High Pressure' setting. Set the time for 10 minutes. Once done, the IP will beep. The the pressure release naturally. The IP lid is now safe to open.
- Drain the cooked beets and chickpeas into a colander and preserve the drained liquid.
- Once cooled, transfer the beets and chickpeas into the jar or a high-powered blender or food processor. Add the garlic cloves, tahini paste, lemon juice, pepper and salt to the jar and blend well until you have a paste with a smooth consistency.
- Add some of the reserved liquid to the jar and blend again.
- Serve with a garnish of chopped parsley and a spoonful of olive oil.