Fast and Easy Harissa Hummus in the Instant Pot®

Ingredients 0/7

Step 1

Soak the chickpeas in water for about two hours. While they soak, give them a little rub now and then to help loosen the skins, and toss any skins that come off. Once soaked, drain the chickpeas well.

Step 2

Add the chickpeas, water, and vegetable broth to your Instant Pot or any pressure cooker you have. Seal the lid and set it to cook on high pressure for 20 minutes. It will take around 10 to 15 minutes for the pressure to build up before the cooking time starts.

Step 3

When the cooking is done, carefully release the pressure using the quick-release method your cooker recommends—it usually takes about 5 minutes. Once it's safe, open the lid.

Step 4

Drain the chickpeas, but save about three-quarters of a cup of the cooking liquid. Take out a quarter cup of the cooked chickpeas to use as a garnish later. Put the rest into a food processor along with 2 tablespoons of olive oil, tahini, lemon juice, and garlic. Blend everything until 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. If it feels too thick, add a bit more liquid. Stir in the harissa paste and salt to taste.

Step 5

Spoon the hummus into a serving bowl, then drizzle the remaining tablespoon of olive oil and a teaspoon of harissa on top. Use a knife to create a gentle swirl with the harissa, but don’t mix it all in. Finally, sprinkle the reserved chickpeas over the top and serve at room temperature.