Ingredients
- 1 cup dry chickpeas (garbanzo beans)
- 2 cups water
- 1 cup low-sodium vegetable broth
- 2 tablespoons tahini
- 1 large clove garlic
- 6 teaspoons harissa paste, divided
- ½ teaspoon salt, or more to taste
Why This Dish Is Amazing
Tips For Perfect Results
- Use fresh garlic and lemon juice for the brightest taste.
- Adjust the harissa amount to control the heat level to your liking.
Step 1
Soak the chickpeas in water for about two hours. While they soak, rub them gently to help loosen the skins, then discard any that come off. Once soaked, drain the chickpeas.
Step 2
Add the chickpeas to your Instant Pot along with water and vegetable broth. Secure the lid, set it to high pressure, and cook for 20 minutes. It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts.
Step 3
When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid. Drain the chickpeas, but save about 3/4 cup of the cooking liquid for later. Set aside a quarter cup of the chickpeas whole to use as garnish.
Step 4
Put the rest of the chickpeas in your food processor along with 2 tablespoons of olive oil, tahini, lemon juice, and garlic. Blend everything until it’s nice and smooth, scraping down the sides as needed. Pour in about half a cup of the reserved cooking liquid and keep blending until the hummus is creamy—add a bit more liquid if it feels too thick.
Step 5
Stir in the harissa paste and salt to taste. Transfer the hummus to a serving bowl, then drizzle with the remaining olive oil and a teaspoon of harissa. Use a knife to swirl the harissa on top without fully mixing it in. Finish by sprinkling the reserved chickpeas over the hummus and serve it at room temperature.
