We’re on our way to a concert under the stars at Blossom Music Center. We will spend the evening on a blanket, with a picnic basket and a couple of bottles of wine. What should I bring?
My go-to recipe is a dip. It’s quick and easy - basically, toss everything in the blender and go. Now, I am crazy enough to pressure cook my own chickpeas…yes, I’m “that guy”…because home cooked chickpeas are noticeably better than canned.3
Normally, I’m even more “that guy” and roast my own red peppers - like the chickpeas, homemade is much better than jarred - but I cheated for this video. Jars of red peppers were on sale at my local grocery store, so I took the easy way out. Yes, I know, shame on me. The dip was still fantastic.4
What do I serve this dip with? Almost anything that will hold it - crackers, cucumber slices, carrots - but my favorite is a thin-sliced french baguette. Enjoy!
Video: Pressure Cooker Red Pepper Hummus Time Lapse
Recipe: Pressure Cooker Red Pepper Hummus
Equipment
- 6 quart pressure cooker (I use an Instant Pot Duo electric PC)
- Blender or food processor (I use a BlendTec blender)
Pressure Cooker Red Pepper Hummus
- Total Time: 1 hour 10 minutes
- Yield: 4 cups of red pepper hummus 1x
Description
Pressure Cooker Red Pepper Hummus recipe. Homemade red pepper hummus, quick and easy with dried chickpeas in the pressure cooker
Ingredients
Pressure Cooker Chickpeas
- 1 cup dried chickpeas, sorted and rinsed (OR: 4 cups homemade chickpeas, OR: 2 15 oz cans chickpeas, drained)
- 4 cups water (if cooking the chickpeas)
- ½ teaspoon kosher salt
Roasted Red Pepper Hummus
- 2 medium cloves garlic, peeled
- ½ cup extra virgin olive oil
- Juice of 1 lemon
- 2 cups fire roasted red peppers (about 4 large peppers if you roast them yourself)
- ½ cup chickpea cooking liquid (reserved from cooking the chickpeas, or water if you’re using canned)
- ½ teaspoon kosher salt
- Salt and pepper to taste
Instructions
- Pressure cook the chickpeas: Put the dried chickpeas, 4 cups water, and ½ teaspoon kosher salt in the pressure cooker pot. Lock the lid and cook at high pressure for 45 minutes in an electric PC or 40 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes. Drain the beans, saving ½ cup of the cooking liquid for use later in the recipe. (Or, skip this step and substitute make ahead Pressure Cooker Chickpeas - if they’re frozen, thaw them out in the microwave before using them in the recipe. Or, substitute two 15 ounce cans of chickpeas, rinsed, and use water instead of the chickpea broth.)
- Make the red pepper dip: Turn on the blender to “chop” (low power) or turn on the food processor, and drop the peeled garlic through the feed tube. Let it blend until it is completely minced, about 30 seconds. Turn off the blender, then add the olive oil, lemon juice, roasted red peppers, cooked chickpeas, reserved chickpea cooking liquid, and ½ teaspoon of salt. Blend on medium-low (3 to 4 out of 10) for 15 seconds, scrape down the sides of the blender with a spatula, then blend until smooth, about 1t5 more seconds at medium-low. (Or if your blender has a “sauce” mode, use it.) Taste and add salt and pepper as needed. Scrape the red pepper dip into a serving dish, drizzle with a little more olive oil, and serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Eastern Mediterranean
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Ed Blanton says
No tahini?
Tiffany @ Dilesia says
I have never prepared hummus in a pressure cooker. It looks so much easy now. Definitely will try this recipe. Thanks!