Ingredients
8
8 servings
- •1 cup dry garbanzo beans
- •3 cups vegetable broth
- •⅓ cup lemon juice
- •3 tablespoons tahini
- •2 tablespoons olive oil
- •2 cloves garlic, chopped
- •1 teaspoon ground cumin
- •½ teaspoon salt
Instructions
- Combine garbanzo beans with 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 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, saving 2/3 cup liquid. Place garbanzo beans 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 reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.
Nutritional Facts
Per 8 servings
- Calories: 170
- Carbohydrate: 20g
- Fat: 8g
- Fiber: 5g
- Protein: 6g
- Sugar: 4g
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