Chili in a pod

Beetroot Hummus

Use your Instant pot to make the best smooth and creamy Hummus in less than 30 mins. All you need is a simple and healthy ingredients. This delicious dip is great with pita chips.

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MAIN INGREDIENTS

Chickpeas – 1 cup Chickpeas (soaked overnight) or 1 can chickpeas (drained and rinsed)

Beetroot – 2 medium size Beetroots, peeled and cut into 1/2 inch pieces or cooked beetroot

Olive Oil – 4 tablespoons Extra virgin Olive oil 

Garlic – 2 cloves Garlic, peeled

Tahini – 2-3 tablespoons Tahini (store bought)

Lemon juice – juice from 1/2 medium size lemon 

Spices and Seasoning – Cumin powder and salt

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

  • Soak raw chickpeas over night or minimum of 6 hours. 
  • Peel and chop 2 medium size beetroot into 1/2 inch pieces.

STEP 2 : Pot in pot Beetroot

Take an oven safe bowl (you can also use silverware or pyrex bowl) add chopped beetroot pieces and keep aside.

STEP 3 : Instant pot Method

To the inner pot add soaked chickpeas, 1.5 cups of water, 1 tsp salt and mix well and make sure all the chickpeas have been submerged in water.

STEP 4 :

  • Place a trivet inside the pot.
  • Now carefully place the beetroot bowl on the trivet.

STEP 5 :

  • Close the IP, set pressure valve to sealing and pressure cook at high for 20 mins. Followed by a quick pressure release.
  • Open the lid and carefully take out the trivet with beetroot bowl. 
  • Strain the chickpeas using a colander and saving liquid for later use.

STEP 6 : Beetroot Hummus

Place cooked chickpeas and beetroot in the food processor, add lemon juice, tahini, olive oil, garlic, cumin powder, salt, 1/3 cup of chickpea cooked liquid and blend until smooth and creamy, about 3  minutes (if the dip is too thick add reserved liquid little more and blend for 1 minute).

STEP 7 : Serving

Serve in a bowl, add a little of olive oil and garnish with pumpkin seeds, herbs, few cooked chickpeas, nigella seeds and sesame seeds, etc.

TIPS AND TRICKS

Substitute: You can replace chickpeas with 1 can reduced-sodium chickpeas (15-ounce cans), make sure to rinse and drain.

To Store: Refrigerate in an airtight container for up to 5 days.

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Print Recipe

Beetroot Hummus

Author: Chili in a pod Cooking Method:pressure cooking Cuisine:Mediterranean Courses:Appetizers, Sides Recipe Keys: H Hummus B Beetroot recipes
Difficulty:BeginnerPrep time: 5 minutesCook time (includes pressure cooking): 20 minutesTotal time: 25 minutesServings:4 servings Best Season:Suitable throughout the year

Description

Use your Instant pot to make the best smooth and creamy Hummus in less than 30 mins. All you need is a simple and healthy ingredients. This delicious dip is great with pita chips.

Ingredients

Instructions

    Preparation:

  1. Soak raw chickpeas over night or minimum of 6 hours. 
  2. Peel and chop 2 medium size beetroot into 1/2 inch pieces.

    3. Pot in pot Beetroot:

  3. Take an oven safe bowl (you can also use silverware or pyrex bowl) add chopped beetroot pieces and keep aside.

    4. Instant pot method:

  4. To the inner pot add soaked chickpeas, 1.5 cups of water, 1 tsp salt and mix well and make sure all the chickpeas have been submerged in water.
  5. Place a trivet inside the pot.
  6. Now carefully place the beetroot bowl on the trivet.
  7. Close the IP, set pressure valve to sealing and pressure cook at high for 20 mins. Followed by a quick pressure release.
  8. Open the lid and carefully take out the trivet with beetroot bowl. 
  9. Strain the chickpeas using a colander and saving liquid for later use.

    10. Beetroot Hummus:

  10. Place cooked chickpeas and beetroot in the food processor, add lemon juice, tahini, olive oil, garlic, cumin powder, salt, 1/3 cup of chickpea cooked liquid and blend until smooth and creamy, about 3  minutes (if the dip is too thick add reserved liquid little more and blend for 1 minute).

    11. Serving:

  11. Serve in a bowl, add a little of olive oil and garnish with pumpkin seeds, herbs, few cooked chickpeas, nigella seeds and sesame seeds, etc.

Notes & Tips

  • Substitute: You can replace chickpeas with 1 can reduced-sodium chickpeas (15-ounce cans), make sure to rinse and drain.
  • To Store: Refrigerate in an airtight container for up to 5 days.
Keywords:Hummus recipe, Instant pot Hummus, Vegan protein recipes, Plant based protein recipes, Instant pot vegan recipes, Instant pot beetroot recipes, Beetroot recipe