Sunday, February 17, 2019 Sunday, February 17, 2019

Instant Pot Sriracha Hummus

Instant Pot Sriracha Hummus instantloss.com

Hummus is one of my favorite snacks ever. A few years ago, Brady and I found a Sriracha Hummus at Whole Foods. We obsessively bought it for about a year and then it vanished, never to be found again. Frustrated, I started tinkering, like I do, and came up with a kick butt Sriracha Hummus! 

I hope you enjoy this hummus as much as our family does! It has a very mild spice and is flavorful without being too full of heat. It’s also kid and Grandma approved! 

Instant Pot Sriracha Hummus instantloss.com

I started making all of my legumes in my Instant Pot Pressure Cooker a few years ago. Not only does it save me a bundle but it also reduces waste. I make all of my chickpeas in my Instant Pot and I store what I don’t use immediately inside of my freezer. Whenever I need a cup, I just grab a cup out of the freezer, and that’s that! 

To make chickpeas inside of your Instant Pot, begin by placing 1 pound of chickpeas inside a large bowl. Fill the bowl with water and let the chickpeas soak for 8 hours or overnight. Rinse and drain the chickpeas before adding them to your Instant Pot Pressure Cooker. Barely cover the chickpeas with water, it’s okay if a pea or two is peaking out above the water line. Close and lock the lid, making sure the vent valve is in the sealing position. 

Using the display panel select the manual/pressure cook function and use the +/- buttons until the pot says 25 minutes. When the cooker beeps to let you know it’s finished let it naturally release the pressure, about 30 minutes. When straining the chickpeas, keep the goopy liquid that remains. The liquid is called aquafaba and it is an excellent egg replacer! Rinse you chickpeas and use in any recipe that calls for cooked or canned chickpeas! 

Instant Pot Sriracha Hummus instantloss.com

Click here for my Original Hummus, Cilantro Jalapeño Hummus, and Summertime Lemon Dill Hummus!

Sriracha Hummus

Makes approximately 1 cup

  • 1 cup canned or cooked chickpeas
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon sriracha, Add an extra 1/2 tablespoon if you like it spicy!
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon fine ground sea salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cumin
  1. Place all of the ingredients inside of a blender or a food processor and blend on high until smooth. Serve with raw dipping vegetables or organic GMO-free tortilla chips. 

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