Recipes Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes Instant Pot® Harissa Hummus Be the first to rate & review! 2 Photos Classic hummus made from dried chickpeas in your Instant Pot® with the kick of harissa, the smoked pepper paste from North Africa. Serve with warm flatbread or veggies. You can even add some to your soups for a twist in flavor. The hummus can be served immediately or refrigerated to help flavors meld. Submitted by Buckwheat Queen Published on October 29, 2019 Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 30 mins Additional Time: 2 hrs Total Time: 2 hrs 35 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 cup dry chickpeas (garbanzo beans) 2 cups water 1 cup low-sodium vegetable broth 3 tablespoons extra-virgin olive oil , divided 2 tablespoons tahini 1 tablespoon lemon juice 1 large clove garlic 6 teaspoons harissa paste, divided ½ teaspoon salt, or more to taste Directions Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas. Combine chickpeas, water, and 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 20 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 the lid. Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt. Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature. I Made It Print Nutrition Facts (per serving) 165 Calories 9g Fat 17g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 165 % Daily Value * Total Fat 9g 11% Saturated Fat 1g 6% Sodium 203mg 9% Total Carbohydrate 17g 6% Dietary Fiber 5g 17% Total Sugars 3g Protein 6g 11% Vitamin C 2mg 2% Calcium 45mg 3% Iron 2mg 11% Potassium 238mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.