Low Sodium Instant Pot Hummus

Total time9 hr

Prep time10 min

Cook time50 min

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Ingredients

8 servings

1 cup dried chickpeas
24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz Iberia Chickpeas Beans SIMPLi Regenerative Organic Chickpeas, 12 oz
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7 cup water
½ tsp baking soda
⅓ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cumin
2–4 tbsp ice water, as needed

For serving

2 tbsp extra-virgin olive oil, for serving
¼ tsp smoked paprika, for serving (optional)
2 tbsp fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Place the dried chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse through a colander.
2
Add the soaked, drained chickpeas, 3 cups of fresh water, and the baking soda to the Instant Pot insert. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.

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