How to Make Instant Pot® Harissa Hummus - A Step-by-Step Guide

Are you looking for a delicious and unique twist on traditional hummus? Then look no further than this Instant Pot® Harissa Hummus recipe. This spicy and flavorful hummus is made with the popular North African condiment, harissa, which adds a smoky and tangy kick to the creamy chickpea dip. Best of all, it's made in the Instant Pot®, making it quick and easy to prepare. Whether you're hosting a party, looking for a tasty snack, or simply want to spice up your meal prep, this harissa hummus is...

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Ingredients

  • 1 cup dry chickpeas (garbanzo beans)
  • 2 cups water
  • 1 cup low-sodium vegetable broth
  • 3 tablespoons extra-virgin olive oil , divided
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 large clove garlic
  • 6 teaspoons harissa paste, divided
  • ½ teaspoon salt, or more to taste

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
  • Combine chickpeas, water, and 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 20 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 the lid.
  • Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
  • Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.
  • Nutrition

    165 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 203mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 2mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 238mg