Pressure Cooker Roasted Red Pepper Hummus

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Pressure Cooker Roasted Red Pepper Hummus is much healthier than store bought hummus.

Pressure Cooker Roasted Red Pepper Hummus

I love to make everything I make from scratch and having a Pressure Cooker, sure makes it easy to make a delicious Hummus. My Pressure Cooker Roasted Onion & Garlic Hummus is delicious and I have scaled down the steps to make the process even simpler!

Start with fresh, raw Garbanzo Beans and Water. If you have a RSVP Endurance Stainless Steel Strainer Basket, place the Garbanzo Beans in it and place into the Instant Pot or Pressure Cooker cooking pot.

If you have a gas stove, use tongs and char the peppers right over the flame, otherwise, roast them in the oven until charred. Once charred, stick them in a paper bag and close it up, so that the skin will steam off.

It will be really easy to peel off the skin and then seed the peppers

While the Garbanzo Beans are cooking, make the Tahini by toasting the sesame seeds and a couple cloves of minced garlic in a cast iron skillet or other heavy duty pan, with sesame oil.

The Clio Olivewood Spatula is my favorite wooden spatula. Once the sesame seeds are nice and brown, add them to your food processor with some lemon juice to make the homemade Tahini.

When the Garbanzo Beans are finished their first cook in the Pressure Cooker, release the pressure and add some salt and cook a bit more.

Drain the liquid from the Garbanzo Beans and reserve. If you are using a RSVP Endurance Stainless Steel Strainer Basket, just remove the basket with the Chick Peas and dump into the food processor. Add some of the reserved water until you get the right consistency.

I used about 3/4 cup of bean water. Open the lid of the food processor and push down the mixture. Season the hummus with cumin and more salt to taste. Once very smooth, add the red pepper and process some more. I like to see a bits of red pepper in my hummus.

I like to store the hummus in Ball Jelly Jars in the refrigerator and I also freeze some in Reditainers Extreme Freezer Containers.

Pressure Cooker Roasted Red Pepper Hummus

Here is the handy printable recipe:

Pressure Cooker Roasted Red Pepper Hummus

Prep time

15 mins

Cook time

90 mins

Total time

1 hour 45 mins

Smooth and silky hummus

Author: This Old Gal

Recipe type: Appetizer

Cuisine: Middle Eastern

Serves: 10 servings

Ingredients

1 pound Garbanzo Beans
7 cups water
2 teaspoons salt
3 Red Peppers, roasted
2 Tablespoons Sesame Oil
1 Tablespoon Oil
⅛ teaspoon cumin, or to taste
2 teaspoons Salt, or to taste
½ cup lemon juice
Reserved bean water

Tahini

1 cup Sesame Seeds, Toasted
2 garlic cloves, toasted or roasted
1 Tablespoon Olive Oil

Instructions

Beans

Add Garbanzo Beans and water to Pressure Cooker cooking pot.
Lock lid and close Pressure Valve.
Cook on High Pressure for 1 hour.
When Beep sounds, carefully do a Quick Release.
Add Salt.
Lock lid and close Pressure Valve.
Cook on High Pressure for 30 minutes.
When Pressure Cooker Beep sounds, place towel over Pressure Cooker and do a Quick Release.
Drain Garbanzo Beans and reserve the liquid.

Red Peppers

Using tongs, char Red Peppers over gas burner on stove or cook (with Garlic) in oven at 400 degrees until charred and then place in a paper bag, so that the steam will help remove the skin.
When cooled, remove char, seeds and stems.

Tahini - Sesame Seeds and Garlic

Using a cast iron skillet, or other heavy pan, heat on medium high and then add 1 Tablespoon of Sesame Oil. Add Sesame Seeds and toast until almost brown, approximately 5 minutes, stirring constantly. Add Garlic and toast another couple of minutes

Bring it Together

Place Sesame Seeds, Garlic, Sesame Oil, Olive Oil and Lemon Juice in Food Processor and pulse to combine.
Add Garbanzo Beans, cumin and salt to the Food Processor and process until very smooth, adding a little of the reserved bean water until desired consistency is achieved.
Adjust seasoning to taste.
Add Red Peppers and process, leaving just tiny bits of Red Peppers.