Insta Pot Roasted Garlic Hummus

  1. Add the chickpeas, water and salt to your Instant Pot. Cover and hit the manual button. Set your timer for 45 minutes. Make sure the valve setting is “sealing.”

  2. When the timer goes off let pot sit for about 8 minutes then move valve from “sealing” to “venting.”

  3. Set a colander on top of a bowl. Drain the liquid from the chickpeas into the bowl. Save liquid for later. 

  4. In a blender add the extravaGONZO Roasted Garlic oil, lemon juice, garlic and 1/4 cup of reserved liquid. Add the chickpeas last. Blend until mixture is creamy.

  5. Add reserved liquid as needed (to get creamy consistency. Season to taste with pepper flakes and ground pepper.

  6. Store hummus in an airtight container in the refrigerator for up to 5 days.

Tom's Tip

I love this hummus as a dressing for any type of veggie sandwich and it is SO good on avocado toast!

  • 3/4 cup dried chickpeas

  • 3 cups water

  • 1 tsp salt

  • 2 Tbsp extravaGONZO Roasted Garlic Culinary Oil

  • 1 Tbsp fresh lemon juice

  • 1 minced garlic clove

  • 1/2 Tsp. red pepper flakes

  • freshly ground pepper to taste

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!