Instant Pot Pumpkin Hummus

User Reviews

5.0

6 reviews
Excellent

Instant Pot Pumpkin Hummus

Instant Pot Pumpkin Hummus is silky, smooth, delicious and super easy to make!

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Ingredients

Servings
  • 8 oz dried chickpeas
  • 3 garlic cloves minced
  • 1/3 cup Tahini
  • 4-6 tbsp lemon juice
  • 3 tbsp olive oil
  • 3/4 tsp sea salt
  • 1 tsp ground cumin or to taste
  • 3/4 tsp smoked paprika or to taste
  • ice water as needed
  • 1 cup (250g) pumpkin purée (more or less to taste)
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Instructions

Instant Pot Pumpkin Hummus Instructions:

  1. Pour the chickpeas and 1/2 teaspoon of the sea salt into the Instant Pot and add enough water to cover them by 1 inch. 
  2. Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 - 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
  3. When cook time has finished, allow for a complete natural pressure release. Remove the chickpeas and drain.
  4. In a food processor or blender, combine lemon juice, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt. Allow to sit for 5 mins before processing.
  5. Then add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add ice water, 1 tablespoon at a time, while blending until the mixture is smooth and creamy.
  6. Taste to check seasonings and lemon juice; adjust if needed.
  7. Transfer your Instant Pot Hummus to a serving dish, drizzle of olive oil and a dusting of smoked paprika. Serve and enjoy!

Pumpkin Hummus with Canned Chickpeas Instructions:

  1. In a food processor or blender, combine two 14-ounce tins of chickpeas (that have been drained well) with lemon juice, garlic, cumin, paprika, and sea salt. Allow to sit for 5 mins before processing.
  2. Next, add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
  3. Taste to check seasonings and adjust as needed.
  4. Transfer the hummus to a serving dish, drizzle with olive oil and top with smoked paprika.

Notes

  • There are just 2 Freestyle SmartPoints in a serving of this Instant Pot Hummus.
  • I loooooove experimenting with different hummus flavoring and variations. Sooooo tasty!
  • Here are some awesome hummus variations that you can try.
  • Creamy Instant Pot Hummus.
  • Easy Beetroot Hummus Recipe.
  • Chocolate Dessert Hummus.
  • Rocket Hummus.
  • Harissa Hummus.
  • Easy Instant Pot Dal.
  • Spiced Instant Pot Chickpea Salad.
  • Instant Pot Pumpkin Soup.
  • Instant Pot Breakfast Polenta Porridge.
  • Add more or less pumpkin puree to your taste.
  • You can add freshly roasted pumpkin instead of pumpkin puree.
  • Roasted garlic makes a great addition to this Instant Pot Pumpkin Hummus.
  • A quarter of a teaspoon of chilli adds a little extra kick to this Instant pot dip.

Nutrition Information

Show Details
Calories 112kcal (6%) Carbohydrates 11g (4%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 115mg (5%) Potassium 187mg (5%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2440IU (49%) Vitamin C 3.1mg (3%) Calcium 28mg (3%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 112 kcal

% Daily Value*

Calories 112kcal 6%
Carbohydrates 11g 4%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 115mg 5%
Potassium 187mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2440IU 49%
Vitamin C 3.1mg 3%
Calcium 28mg 3%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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