Hummus – FoodWatcher

Easy Roasted Potato Salad with Garlic Dill Dressing

This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.
We roasted the potatoes for crispy edges and tender …

This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.

We roasted the potatoes for crispy edges and tender center, then tossed in the zingy garlic dill sauce. Needless to say, this roasted potato salad was a crowd favorite and the rest is history. The best part?

Easy Roasted Potato Salad with Garlic Dill Dressing from Minimalist Baker →

Check Your Fridge: There’s a Hummus Recall

Earlier this week, the company behind Sabra hummus issued a voluntary recall on some of their products after salmonella was detected during a routine checkup. In coordination with the FDA, the Sabra Dipping Company, LLC, is recalling about 2,100 cases of their 10-ounce Classic Hummus. A single tub was found to contain potential traces of the bacteria. But before you toss all your Sabra products to the wayside, here are a few important things to know.

The recall is limited to a very specific product. This product is Sabra’s 10-ounce Classic Hummus with the UPC code 300067 produced on Friday, February 10, 2021, between 6:00 p.m. and midnight with a “best before” date of April 26.
This product was distributed to only 16 states: Alabama, Arizona, Arkansas, California, Florida, Indiana, Mississippi, Maine, Missouri, Nebraska, North Carolina, New Jersey, Utah, Virginia, Washington, and Wisconsin.
If you have purchased the recalled hummus, we advise throwing it out or returning it to where it was purchased.
To obtain a refund for the recalled hummus, you can visit this Sabra recall portal and enter the relevant information.

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According to the FDA report, the consumption of food containing salmonella bacteria can cause salmonellosis, which may lead to diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating a contaminated product. Most people recover without treatment, but we recommend contacting a health care provider if you’re worried about illness.

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll …

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!

Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch.

Spring Buddha Bowl with Quinoa & Lemony White Beans from Minimalist Baker →

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.

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.

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!

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.

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.

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:

Mix up a cozy batch of Instant Pot mac and cheese
Go for a steaming bowl of Instant Pot Ramen
Make staples like Black Eyed Peas, Basmati Rice and more
Cook your morning Instant Pot Oatmeal
Make soups like Instant Pot Minestrone, Split Pea Soup, Potato Soup or Chili

This Instant Pot hummus recipe is…

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

Creamy Instant Pot Hummus

(5 votes, average: 5.00 out of 5)

5 from 5 reviews

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

Print Recipe

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

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!)
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.)
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.)
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.
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

*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

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

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →

Ultimate Hummus Sandwich

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies. Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams. Ingredients for the ultimate hummus sandwich This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich: Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely. Bread: We suggest using a crusty artisan bread. […]

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

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies.

Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams.

Ingredients for the ultimate hummus sandwich

This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich:

Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely.
Bread: We suggest using a crusty artisan bread. If you’re an overachiever, you can make homemade! Try our Sandwich Bread, Whole Wheat Bread, or No Knead Bread.
Pickled Vegetables: This is the flavor maker! Using pickled vegetables brings in the best nuance of tangy, sweet, and salty flavor.
Raw Vegetables: You can use any combo you like. We used cucumber, red onion and tomato.
Cheese: Add cheese for a vegetarian sandwich, or keep it as a vegan sandwich and omit!
Sprouts or Microgreens: The finishing touch! It’s optional, but adds nice texture.

The flavor maker: pickled vegetables!

Let’s talk about those pickled vegetables again! This is a trick we picked up from an Italian sandwich shop we visited in Traverse City this summer (Folgarelli’s: we highly recommend it!). One of their vegetable sandwiches had a garlic cheese spread, raw vegetables and the kicker: marinated vegetables from the Italian deli. They added such great tangy, nuanced flavor that it made the entire sandwich taste better!

You can use either mixed pickled vegetables or marinated vegetables. Try pickled cauliflower and carrots (or this recipe for homemade), or whatever you see that strikes your fancy. Or grab some marinated vegetables, jarred or from the antipasto bar if your grocery has one.

Tip: remove excess moisture!

The most important part of this hummus sandwich is this: make sure to remove all excess moisture from the vegetables before you start. Pickled vegetables have quite a bit of moisture (since they’re canned in brine), and so do veggies like tomatoes.

All you have to do is squeeze out the pickled veggies in a paper towel or clean dish towel before building your sandwich! You can also blot the tomatoes with a paper towel to remove excess moisture.

Step it up with homemade hummus

Step up your hummus sandwich by using homemade hummus! It’s the best way to bring in big flavor. Or, use one of our hummus flavors below to mix it up. Here are some ideas:

Homemade Hummus The classic! It’s quick and easy to make.
Glowing Green Hummus This one has a beautiful green color and zingy flavor.
Creamy Beet Hummus Or blend it up with a beet for shocking pink!
Ginger Lime Hummus This one brings in the spicy flavor of ginger. So unique!

Variations: more hummus sandwich toppings

It goes without saying that you can vary the toppings in this hummus sandwich to your liking! This is more of a concept than a recipe that has to be followed exactly. Here are some ideas on how to branch out and create thousands of hummus sandwich variations:

Avocado slices
Roasted red peppers (jarred)
Carrots
Roasted eggplant
Pickled red onions, pickled radishes or pickled jalapenos
Lettuce
Mushrooms
Coleslaw
Feta cheese or goat cheese crumbles
Fresh basil or dill

Make-ahead info for a hummus sandwich

Last thing to note about this hummus sandwich. It is best made right before eating! Because hummus has moisture and the veggies have moisture, it gets a little too soggy in the fridge. If you want to bring it to an office or outside of the house, here’s what to do:

Slice the veggies in advance and place in a container. Assemble the sandwich right before eating.
Try making the sandwich as a wrap. A wrap can better hold up to storage than bread.

This hummus sandwich recipe is…

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