Instant pot beet hummus recipe. This is one of the easiest beet hummus recipes you’ll ever make! It’s made in the Instant Pot, and it’s vegan. The best part is that you can customize your beet hummus with whatever toppings you like.
What is Beet Hummus and How Does it Work?
Beet Hummus is a dip made from cooked beets that is served cold and has a smooth, creamy texture. Its delicious and healthy at the same time.
The idea of Beet Hummus came to life when the founder of Beetroot Cafe in London, Sami Tamimi, was looking for ways to use up leftover beets. He came up with an idea to make beet hummus in his food processor and it turned out so well that he started selling it as a side dish on his cafe menu.
What Are Some of the Health Benefits of Beets?
Beets are a rich source of dietary fiber, vitamin C, folate, and potassium. They are also a good source of iron and manganese.
Beets have been used for thousands of years as a way to improve health and beauty. They have been eaten by people in many countries for their natural health benefits.
The Easiest Way to Peel Beets
Beets are one of the most difficult vegetables to peel. They need to be cooked first, which makes them a bit tough and chewy.
There are multiple methods of peeling cooked beets, but the easiest is to use a vegetable peeler.
Instant Pot Beet Hummus Recipe
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- 3 cups (750 ml) vegetable broth
- 1 cup dry garbanzo beans
- 2 medium beets, peeled and cut into large pieces
- 1/3 cup (80 ml) freshly squeezed lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
In an electric instant pot, combine vegetable broth, garbanzo beans, and beets. Mix well.
Close the pot and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Strain cooked beans and beets, reserving 1/3 cup (80 ml) of cooking liquid.
Transfer cooked garbanzo beans and beets to a food processor. Add lemon juice, tahini, olive oil, and garlic. Process until smooth and creamy, for about 3 minutes.
Scrape the bowl and add 1/3 cup (80 ml) of the reserved liquid, ground cumin, and salt. Blend for a further 1 minute.