Miso hummus with veggie chips
1
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 9 • Difficulty: Easy
Freshly cooked dried chickpeas make the best hummus, and in the Instant Pot® they’re melt-in-your-mouth tender in just 40 minutes. We’ve given this hummus a delicious Asian twist with the addition of probiotic-rich miso and a hint of ginger, sesame oil, and scallions.
Ingredients
Dry garbanzo beans
1 cup(s), (1/2 pound)
Water
4 cup(s)
Table salt
½ tsp
White miso
⅓ cup(s)
Fresh lemon juice
¼ cup(s)
Olive oil
1 Tbsp
Garlic
1 clove(s), minced
Toasted sesame oil
1 tsp, (Asian)
Fresh ginger
1 tsp, grated peeled fresh
Cilantro
½ cup(s), chopped fresh
Scallions
2 medium, thinly sliced
Sesame seeds
1 tsp, regular or toasted
Uncooked beets
3 medium, radishes, daikon, jicama, thinly sliced
Instructions
1
Combine chickpeas, water, and salt in 6-quart Instant Pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 40 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 10 minutes. Move steam-release valve to Venting position to release remaining pressure. Remove lid.
2
With slotted spoon, transfer chickpeas to food processor. Pour water from Instant Pot into glass measure. Add 1/2 cup bean water to food processor along with miso, lemon juice, olive oil, garlic, sesame oil, and ginger. Process until smooth, adding more bean water if mixture seems dry.
3
Scrape hummus into serving bowl and stir in cilantro and half of scallions. Sprinkle with remaining scallions and sesame seeds. Serve with vegetable dippers.
4
Serving size: 1/2 cup hummus
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