Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hr
Servings:
8
Yield:
2 cups
Ingredients
Directions
Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.
Nutrition Facts (per serving)
| 170 | Calories |
| 8g | Fat |
| 20g | Carbs |
| 6g | Protein |
