Risotto with Lemon and Shrimp
Roasted Garlic Hummus
| By : |
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
4-5 cups
|
Ingredients
Roasted Garlic Mixture:
- 1 medium head of garlic top sliced off so all bulbs are exposed
- 1 tbsp olive oil per head of garlic
- 1 cup Water
Chickpea Pot Mixture:
- 16 oz dry chickpeas soaked at least 8 hours (preferably overnight), strained and rinsed
- 3 cups Water
- 2 tbsp olive oil
Seasoning Mixture:
- 5-7 cloves roasted garlic
- 1/2 cup tahini paste
- 3 tbsp lemon juice
- 1 tbsp cumin
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1 cup Water more as needed
- Additional olive oil and cumin for garnish
- Vegetables and/or pita bread for dipping
Ingredients
Roasted Garlic Mixture:
Chickpea Pot Mixture:
Seasoning Mixture:
|
Instructions
- Pour one cup of water in the Instant Pot and insert the trivet. Place the garlic head(s) on the trivet, sliced side up. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Discard the water. Place garlic head(s) in a foil-lined pan, drizzle with olive oil and roast 5-10 minutes in a 450 degree oven until golden brown.
- Allow the garlic to cool, then squeeze bulbs from the head. (Refrigerate any extra for up to 2 weeks.)
- Meanwhile, add Chickpea Pot Mixture ingredients to the pot.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, quick-release the remaining pressure.
- Transfer chickpeas to a large-capacity blender or food processor. Add the Seasoning Mixture ingredients.
- Blend or process for 30 seconds or until smooth, scraping down sides as needed. If needed, add additional water
1/4 cup at a time to achieve desired consistency. - Serve drizzled with additional olive oil and cumin alongside vegetables and/or pita bread for dipping.
- Yields
4-5 cups of hummus. Makes a cute gift to fill 4-5 8 oz or 3-4 10 oz mason jars - Refrigerate any excess up to 5 days or freeze in
1 cup portions covered with a thin layer of olive oil.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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