How to Make Instant Pot Beet Hummus - A Step-by-Step Guide

Beet hummus is a colorful and flavorful twist on the classic chickpea dip that is sure to wow your taste buds. This dish is not only delicious, but also packed with nutrients and antioxidants, thanks to the beets that give it its vibrant pink hue.

Using the Instant Pot to make this beet hummus is a game-changer. It makes the cooking process so much faster and easier, allowing you to have this nutritious dip ready to enjoy in no time. Plus, the Instant Pot helps to infuse the beets wit...

Read more Snack recipes

Ingredients

  • 3 cups vegetable broth
  • 1 cup dry garbanzo beans
  • 2 medium beets, peeled and cut into large pieces
  • ⅓ cup lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 10
  • Yield: 2 cups

  • Combine vegetable broth, garbanzo beans, and beets 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 and beets, saving 1/3 cup liquid. Place garbanzo beans and beets 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 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.
  • Nutrition

    143 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 278mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 263mg