I finally succumbed to getting this Instant Pot out of FOMO. It seems like every kitchen in America has one. As usual, Amazon Prime remained complicit in my online shopping addiction, by promising to deliver in 2 days if I placed my order in the next 3 hours…
Back when D and I were still in Cali, I made hummus from scratch. It was not very mainstream then. It is really easy, but time consuming. With IP, the whole thing came out in less than 2 hours.
I won’t get into technical details on how to operate your IP because there are so many models out there. Read the manual!
I also said that the whole thing is less than 2 hours. While cooking is only 35 min., the preheating takes a while, around 20 minutes. Then there’s the time on releasing the pressure. There is always an option for quick release, but I am a sissy when it comes to hissing sounds accompanied with sputtering of hot water, so I turn the whole thing off and let it release its angry pressure on its own, which is about 15 minutes.
While waiting for the beans to cook, assemble the rest of the ingredients in a food processor.
1/2 cup tahini
3 cloves of garlic
1/2 tsp paprika
1/2 cup of warm bean liquid
Tahini is a sauce made of ground up sesame seeds. I got a jar from Trader Joe’s. It can be used a salad dressing as well. I just realized that I resurrected a kitchen gadget lounging in my cabinet labelled “what was I thinking” —my Ninja!!!
Drain and save half a cup and add to food processor. FYI, garbanzos (unsalted) are healthy for dogs. I give the rest of the beans to my pups, and they love it.
This is the part when most people salt it. I am not a big fan of adding salt in anything. In this dish, I get the saltiness by adding tapenade.
