Easy Vegan “Crab” Cakes (GF)

Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!
Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re als…

Easy Vegan “Crab” Cakes (GF)

Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!

Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re also mega flavorful and crispy thanks to bread crumbs and a quick pan fry. These are NOT to be missed! Just 1 bowl required. Let us show you how it’s done!

Easy Vegan “Crab” Cakes (GF) from Minimalist Baker →

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

The post Pesto Chickpea Salad appeared first on Budget Bytes.

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

The post Pesto Chickpea Salad appeared first on Budget Bytes.

Make-Ahead Marinated Mediterranean Chickpeas.

My marinated mediterranean chickpeas are your new lunchtime BFF. Marinated chickpeas are one of my favorite things to prep ahead of time. They are so easy and taste fantastic (!!!) from the fridge. And they are so incredibly versatile. You can do all the things with them! Salads, bowls, wraps – everything. They also aren’t […]

The post Make-Ahead Marinated Mediterranean Chickpeas. appeared first on How Sweet Eats.

My marinated mediterranean chickpeas are your new lunchtime BFF.

make ahead marinated mediterranean chickpeas

Marinated chickpeas are one of my favorite things to prep ahead of time. They are so easy and taste fantastic (!!!) from the fridge. And they are so incredibly versatile. You can do all the things with them! Salads, bowls, wraps – everything.

roasted red peppers, sun dried tomatoes, chickpeas, feta, spices

They also aren’t anything new around here!

Over the years, I’ve perfected my marinated bean strategy. I’ve shared these marinated white beans and these marinated chickpeas with a panzanella salad. I also have these delish marinated chickpeas in The Pretty Dish!

pouring vinaigrette on ingredients

And since any form of marinated beans are one of the most made recipes in my kitchen (hello, lunch!), I’ve come up with a two part system that I love. 

First, I marinate the chickpeas with a bunch of things that can last a few days in the fridge without getting gross. Think roasted red peppers, sun dried tomatoes, kalamata olives. I also add in some feta because that stays great when marinated for a few days in the fridge too! So that is all step one. Make a batch, throw them in a container and store in the fridge.

up close make ahead marinated mediterranean chickpeas

Step two!

When I eat these, in whatever way I may eat them, I like to add in a few more things. Ingredients that don’t stay great when marinated in the fridge. I stir in some chopped baby cucumber and some fresh parsley. Maybe even a few tomatoes if I have them on hand. 

This base is all you need to make a meal happen quickly.

make ahead marinated mediterranean chickpeas with cucumbers

Now I’ll take that base and use it on salads, in quinoa or other grains, on wraps, even on toast. Mix it with other leftovers, make lettuce cups. 

Or I might even just eat the beans as is with the cucumbers and herbs as a side – or even just for a quick snack if I’m hangry and in a rush.

make ahead marinated mediterranean chickpeas with cucumbers and herbs

I can’t even tell you how often I make these. I mean – all the time!

If you follow along with my weekly menus each Sunday, you probably know that I add them in for lunch often. They are such a great dish to have on hand at times, particularly during busy weeks!

The beans are so satisfying – they make meals more satisfying but also make for the perfect grab-and-go bowl if you need something fast.

make ahead marinated mediterranean chickpeas with cucumbers and herbs

And of course – you can add in anything else you love, have or want! Extra vegetables from cleaning out the fridge, maybe rotisserie chicken or leftover grilled shrimp from dinner. It’s just SO easy. I’ll even bring them out for dinner if we are having a leftover night. They even make a perfect addition to a cheese board.

Tart, briney, flavorful, everything!

make ahead marinated mediterranean chickpeas

Mediterranean Chickpeas

Print

Mediterranean Marinated Chickpeas

These make ahead marinated mediterranean chickpeas are perfect for meal prepping! Use for lunches or dinners, salads or wraps. Delish!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups
Author How Sweet Eats

Ingredients

  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped
  • 4 sun dried tomatoes marinated in oil, chopped
  • 4 ounces feta cheese, crumbled
  • ¼ cup chopped kalamata olives
  • 1 lemon, zest freshly grated and juiced
  • ½ teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cup olive oil, preferably from the jar of roasted red peppers

for serving:

  • baby english cucumbers, chopped
  • chopped fresh parsley

Instructions

  • In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
  • In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
  • Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
  • These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!

Delish over halloumi too!

The post Make-Ahead Marinated Mediterranean Chickpeas. appeared first on How Sweet Eats.

Easy Vegetarian Minestrone

This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible!

The post Easy Vegetarian Minestrone appeared first on Budget Bytes.

As we move from colder weather to warmer days, a good soup like Minestrone is a must. This hearty, vegetable-filled soup is warm and soothing, but light enough to not make you feel weighed down as you’re out enjoying these beautiful days. Plus, this Vegetarian Minestrone ticks all of my Budget Bytes boxes: easy, inexpensive, flexible, and meal prep friendly!

Close up overhead shot of vegetarian minestrone in the pot with a ladle

Isn’t All Minestrone Soup Vegetarian?

There are a LOT of interpretations of Minestrone out there, but they often include a Parmesan rind to infuse more umami flavor into the broth. Parmesan is one of the few cheeses that is not considered vegetarian because it contains animal rennet. And since I didn’t have a Parmesan rind on hand, this particular recipe is a vegetarian minestrone. But by all means, if you have a Parmesan rind on hand and aren’t concerned about keeping the soup vegetarian, add it to the soup before it simmers! You won’t be disappointed.

Some people also add a little bit of meat to their Minestrone. Pancetta or bacon are great options (brown in the pot before adding the vegetables) for adding a touch more flavor.

Where’s the Pasta??

Minestrone soup often has some sort of pasta or grain to make the soup extra hearty. Since pasta can get mushy when it swims around in soup for too long, I decided to avoid that issue and just sub some extra beans (chickpeas) to add that extra heartiness without having to deal with soggy pasta.

If you want to add some pasta to your minestrone, just choose any small shaped pasta like ditalini, small shells, or orzo. Add about 1 cup of the uncooked pasta and an extra 2 cups of water to the soup, then boil until the pasta is tender.

What Other Vegetables Can I Add to Minestrone?

My favorite thing about Minestrone is that it is SUPER flexible. If you don’t like one or more of the vegetables in my recipe below, feel free to use one of these instead:

  • Celery
  • Sweet Potato
  • Russet Potato
  • Fennel
  • Turnips
  • Kale
  • Spinach
  • Butternut Squash
  • Peas
Overhead view of a bowl of vegetarian minestrone with a spoon in the middle
Overhead view of a bowl of vegetarian minestrone with a spoon in the middle

Vegetarian Minestrone

This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible! 
Total Cost $5.96 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about 1.5 cups each
Calories 313.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 4 carrots $0.32
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp tomato paste $0.10
  • 1 28oz. can diced tomatoes $1.00
  • 1 15oz. can kidney beans $0.75
  • 1 15oz. can chickpeas $1.00
  • 1 Tbsp Italian seasoning $0.30
  • 4 cups vegetable broth $0.52
  • 1 zucchini (about 1/2 lb.) $0.71
  • 1 cup frozen green beans $0.30
  • 1 Tbsp lemon juice $0.06
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
  • Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
  • Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
  • While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
  • Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!

Nutrition

Serving: 1.5cups | Calories: 313.55kcal | Carbohydrates: 48.08g | Protein: 14.1g | Fat: 8.55g | Sodium: 1008.55mg | Fiber: 11.32g
Overhead view of a pot full of vegetarian minestrone

How to Make Vegetarian Minestrone – Step by Step Photos

Chopped onion, carrots, and garlic in a soup pot with olive oil

Dice one yellow onion, mince two cloves of garlic, and slice four carrots. Add the onion, garlic, and carrots to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Tomato paste in the pot with vegetables

Add 2 Tbsp tomato paste to the pot and continue to sauté for 2-3 minutes more, or just until the tomato paste begins to coat the bottom of the pot.

Beans, herbs, tomatoes, and broth added to the soup pot

Rinse and drain one 15oz. can of kidney beans and one 15oz. can of chickpeas. Add the beans to the pot along with one 28oz. can diced tomatoes (with juices), 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Give everything a stir, place a lid on top, and allow it to come up to a simmer. Simmer the soup for 20 minutes, stirring occasionally.

Sliced zucchini on a cutting board

While the soup is simmering, slice one zucchini (about ½ lb.) into quarter-rounds.

Zucchini and green beans added to the soup

Once the soup has simmered for 20 minutes, add the sliced zucchini and 1 cup frozen green beans (no need to thaw first). Stir everything together and let it continue to simmer for 5-10 minutes more, or until the zucchini just begins to soften.

Chopped parsley and lemon juice added to the soup

Finish the soup off with 1 Tbsp lemon juice and about a tablespoon of chopped parsley. Give the soup a taste and add salt if needed. I did not add any extra salt to my soup, but you may need some depending on the salt content of your broth.

Front view of a bowl full of vegetarian minestrone with a spoon lifting a bite

So much vegetable goodness!!

The post Easy Vegetarian Minestrone appeared first on Budget Bytes.

1-Pot Chickpea Noodle Soup

Everyone needs a good, homemade noodle soup in their arsenal, especially when someone in the family is under the weather. This version is slightly modified from a recipe in our cookbook!
Carrots and celery add bursts of color and fiber, gluten-free noo…

1-Pot Chickpea Noodle Soup

Everyone needs a good, homemade noodle soup in their arsenal, especially when someone in the family is under the weather. This version is slightly modified from a recipe in our cookbook!

Carrots and celery add bursts of color and fiber, gluten-free noodles and chickpeas add protein and texture, and thyme and bay leaf marry all of the flavors together. Cozy up to a bowl of this simple, 1-pot, plant-based soup that’s perfect for making ahead and enjoying as needed!

1-Pot Chickpea Noodle Soup from Minimalist Baker →

Indian Butter Chickpeas

Serve up these healthy Indian Butter Chickpeas for dinner tonight. This 30-minute dish is similar to a butter chicken, but without the chicken. Here is a vegetarian chickpea curry that pairs well with naan bread (to lather up all the sauce)!

vegetarian chickpea curry
Serve up these healthy Indian Butter Chickpeas for dinner tonight. This 30-minute dish is similar to a butter chicken, but without the chicken. Here is a vegetarian chickpea curry that pairs well with naan bread (to lather up all the sauce)!

Eggplant Chickpea Tagine

A simple delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. This flavorful Eggplant Chickpea Stew is vegan and gluten-free!  This flavorful Moroccan Stew or “Tagine” is m…

Delicious, Healthy Tagine Recipe with Eggplant and Chickpeas- seasoned with Moroccan spices and served over couscous. A simple plant-based dinner recipe! #tagine

A simple delicious Tagine Recipe with Eggplant and Chickpeas infused with Moroccan spices served over cinnamon-scented couscous. This flavorful Eggplant Chickpea Stew is vegan and gluten-free!  This flavorful Moroccan Stew or “Tagine” is made with chickpeas, caramelized eggplant, and a fragrant Moroccan spice blend called Ras El Hanout. It’s luscious and hearty yet totally plant-based...

The post Eggplant Chickpea Tagine appeared first on Feasting At Home

Chickpeas and Dumplings.

I could not be more excited about these chickpeas and dumplings! This is literally a hug in a bowl. I promise it will be your new favorite thing! If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort […]

The post Chickpeas and Dumplings. appeared first on How Sweet Eats.

I could not be more excited about these chickpeas and dumplings!

chickpeas and dumplings

This is literally a hug in a bowl. I promise it will be your new favorite thing!

skillet of chickpeas and dumplings

If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort food – creamy, comforting, cozy – basically the perfect meal when you’re in need of some comfort. Or when it’s a chilly day.

It’s also a recipe that so many people love!

chickpeas and dumplings

I love that this is a mix of soup and stew. It’s so creamy and hearty and wonderful. Truly, it can’t be beat!

chickpeas and dumplings

This recipe here is basically my chicken and dumplings recipe, scaled down a bit. With chickpeas swapped for the chicken. The chickpeas definitely add an interesting element to the soup. I LOVE THEM. They have a bit more texture than the shredded chicken, of course. But if you’re looking for a vegetarian option, or just a non-chicken option, this is it!

close up of chickpeas and dumplings

Honestly, I’ve made the chicken and dumplings before without the chicken, when I just didn’t want it! But it just wasn’t hearty enough. I’ve made chicken and mushroom dumplings too, but the mushrooms aren’t the texture I was going for. You know?! This could become a bit of a clean-out-the-fridge meal if you’d like. Today, I stuck to the classics.

So enter… the chickpeas! 

Yes, the chickpeas add a bit of texture, but they also make the dish more satisfying and filling. It’s the perfect winter meal. It comes together in a little over 30 minutes, tastes like heaven and is the coziest, comforting dish that I can imagine.

Of course, I don’t miss the chicken at all. Emilia ate the bowl like she couldn’t wait for another! Eddie doesn’t need to know about the lack of chicken here… ha! 

Make this goodness today!

chickpeas and dumplings

Chickpeas and Dumplings

Print

Chickpeas and Dumplings

This chickpeas and dumplings recipe is a perfect vegetarian solution to creamy chicken and dumplings! Just as delicious, made with chickpeas!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 tablespoon unsalted butter
  • 1 small sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 3 to 4 cups chicken stock or vegetable stock
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1/4 cup heavy cream
  • chopped fresh parsley, for topping

herbed dumplings

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ teaspoon poultry seasoning
  • 1 large egg lightly beaten
  • ½ cup buttermilk

Instructions

  • Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
  • While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
  • Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the chicken stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
  • Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
  • Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
  • Sprinkle with parsley and serve!

chickpeas and dumplings

I’d like to nap on that little puffy dumpling cloud!

The post Chickpeas and Dumplings. appeared first on How Sweet Eats.

One-Pot Vegan Chickpea Curry

This article is from Delicious Everyday.
This One-Pot Vegan Chickpea Curry is fragrant, creamy, and simple to make! Made with a coconut base and full of chickpeas and cauliflower, this is sure to become your favorite vegan, Indian-inspired meal! Just …

This article is from Delicious Everyday.

This One-Pot Vegan Chickpea Curry is fragrant, creamy, and simple to make! Made with a coconut base and full of chickpeas and cauliflower, this is sure to become your favorite vegan, Indian-inspired meal! Just a couple of spices, and this curry dish is as authentic as a dish from your favorite restaurant! And it’s super...

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Instant Pot Hummus

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor. Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started! Why make Instant Pot hummus? Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus? It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.

Instant pot hummus

Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started!

Why make Instant Pot hummus?

Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus?

  • It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity in flavor.
  • It’s cheaper! Some hummus brands can be quite expensive: homemade hummus in an Instant Pot is cheaper than buying lots of hummus tubs.
  • It’s a great use for a batch of chickpeas. If you cook up a big batch of chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating.
Instant pot hummus

About the book: Instant Family Meals

This recipe is from the book Instant Family Meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah’s recipes always are. (Her other cookbooks Feast and Every Day is Saturday are both big hits in our house!)

You’ll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes, please! There are wholesome healthy recipes for people of every diet, including lots for vegetable-forward eaters like ourselves. Congratulations to Sarah on this new masterpiece!

Instant Family Meals

A few tips for the chickpeas

Here we’ve provided a few methods for cooking the chickpeas in this Instant Pot hummus. You can cook lots of chickpeas, or just enough for this hummus. You can also soak the chickpeas to decrease the cook time and make for more tender chickpeas.

  • Cook just enough for the hummus. In the instructions below we’ve provided instructions to cook just enough chickpeas for the hummus recipe. This is great if you’re not sure whether you’ll use the rest of the chickpeas.
  • Make 1 pound chickpeas. You can cook up to 1 pound of chickpeas at one time! If you do this, you can eat the remaining chickpeas or freeze them for up to 3 months. Go to Instant Pot Chickpeas.
  • Soak if you have time. If you have time to soak the chickpeas over night, even better! Soak 1 pound chickpeas with 8 cups water for 10 to 12 hours. Then you can reduce the cook time to 20 to 25 minutes.
Instant pot hummus

Ingredients for Instant Pot hummus

Once you’ve cooked the chickpeas, this Instant Pot hummus is a breeze to whip up! You’ll need a food processor for this task (a blender doesn’t get it smooth enough!). Here’s what you’ll need on hand:

  • Cooked chickpeas
  • Garlic
  • Tahini
  • Fresh lemon juice
  • Ground coriander A fun variation on the standard cumin! we loved this
  • Kosher salt
  • Olive oil
  • Water, as needed

A bit about tahini

If you’ve never made hummus before, you’ll need a jar of tahini! Tahini is sesame seed paste that’s most famous for its use in hummus, but it’s used in lots of Middle Eastern and Mediterranean recipes (like lemon tahini sauce!). Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.

If you buy a jar of tahini and aren’t sure how to use it up, we’ve got lots of ideas for you! See our top Delicious & Healthy Tahini Recipes, from hummus to cookies.

Instant pot hummus

More Instant Pot recipes

What else can you make with an Instant Pot? So many things! Alex and I originally weren’t into the pressure cooker trend…until we tried it for ourselves! Here are a few of our favorite ways to use an Instant Pot:

This Instant Pot hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Instant pot hummus

Creamy Instant Pot Hummus


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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1/2 cups
  • Diet: Vegan

Description

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.


Ingredients

For the chickpeas

  • 1 cup dry chickpeas*
  • Water
  • 1 pinch salt

For the Instant Pot hummus

  • 2 cups cooked chickpeas
  • 1 garlic clove
  • 1/4 cup tahini
  • 5 tablespoons lemon juice (2 medium lemons)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • Water, as needed

Instructions

  1. Place the chickpeas in the Instant Pot, cover with 2 inches water, and add the kosher salt. Lock the lid and place the vent in the “Sealing” position. (If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas instead!)
  2. Cook on high pressure 35 minutes (unsoaked) or 25 minutes (soaked): Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (During cooking, avoid touching the metal part of the lid.)
  3. Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
  4. In the bowl of a food processor, add 2 cups of the cooked chickpeas. (You’ll have a few left over, which you can use for another recipe.) Add the garlic, tahini, lemon juice, coriander, and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. 
  5. Turn on the processor and pour in the olive oil until a smooth paste forms, then add water to get to a creamy consistency (we added 10 tablespoons). Process for 3 to 4 minutes until super creamy and smooth. Taste and add additional salt as needed. Store refrigerated for up to 4 to 5 days. 

Notes

Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC. 

*If you can, soak the chickpeas for 10 to 12 hours the night before. This decreases the cook time and makes for more tender beans. But you can also do it without soaking and cook longer! 

  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Pressure Cooker

Keywords: Instant Pot hummus, hummus instant pot

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