Instant Pot (or not) Sriracha Hummus.
Hummus really lends itself to so many great flavors. If you go to your local supermarket, you will find almost endless flavor combinations. I like experimenting with different flavor combinations as well, see my hummus recipes here, here, and here.
I've created a hummus that is a bit on the spicy side ... but oh, so delicious. I really like it with cooling vegetables like cucumber and celery to complement the heat from the Sriracha.
My recipe uses dried chickpeas that have been soaked then cooked in the instant pot. If you don't want to cook your own chickpeas, you can certainly use canned. This recipe also doesn't use oil, just tahini for the fat.
for the chickpeas
1 1/2 cups dried chickpeas, soaked overnight and rinsed
6 cups water
for the hummus
1/2 cup tahini
1 head garlic, roasted
1/4 cup sriracha (use less if you don't like a lot of heat)
3 TBS lemon juice
1 roasted red bell pepper
1 1/2 tsp salt (or to taste)
1/2-3/4 cup bean cooking liquid
For the chickpeas
Add the chickpeas and water to the Instant Pot. Cover, press the "pressure cook" button (or manual) and set the timer to 25 minutes. Make sure the valve is set to sealing.
When the timer goes off, allow the Instant Pot to naturally release pressure for about 15 minutes, then change the valve to venting (be careful) and allow the rest of the presure to release.
Drain the chickpeas and reserve the liquid.
For the hummus
In a food processor, combine all the ingredients except for the bean liquid (if using canned beans - use 2 cans and reserve the liquid). Process until smooth, then add about 1/2 cup of the bean liquid (adding more until you reach the desired consistency).
I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands for #MeatlessMonday!
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!