Post by Loupy on Jun 5, 2017 16:25:39 GMT -7
Instant Pot Hummus with Chimichurri
From: Adrianna @ www.acozykitchen.com/instant-pot-hummus-chimichurri/
Another thing I’ve been eating with everything is chimichurri. It’s so easy to throw together and I love it on all meats and on hummus it is a very good move. One thing I don’t put in my chimichurri is red wine vinegar. I know, I know. But I actually just like the freshness from the lemon juice. It’s so good! It doesn’t need that other form of acid. I loove a lot of red chili flake but if you have it, use a fresno chile pepper, you won’t regret it.
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Serving size: 4-6
Ingredients:
BEANS
1 cup dried garbanzo beans, rinsed
6 cups water
Hummus:
2 cups garbanzo beans, still warm from the instant pot
4 to 6 tablespoons water
3 tablespoons tahini
2 to 3 garlic cloves, peeled
Juice from 1/2 lemon
Salt
Chimichurri:
1/2 cup minced fresh Italian parsley
1/2 cup olive oil
1/2 teaspoon crushed red pepper OR 1 fresno chile pepper, diced
Juice from 1/2 lemon
1 garlic clove, minced (if you love garlic, add 2 cloves, this is your world!)
Salt
Directions
To Make the Beans:
To an instant pot, add the beans and water.
Close the lid and set the Instant Pot to manual for 35 minutes.
When it’s done, let the Instant Pot release the pressure.
This took me about 10 minutes.
To Make the Hummus:
Drain the beans.
For extra smooth hummus, I like to peel the garbanzo beans and discard the skins.
This took me and my friend Billy about 10 minutes.
Grab a friend or put on a TV show and do it front of the TV.
This step is entirely optional but it does result in a silky smooth hummus.
You should end up with about 2 cups of beans.
Add the beans, water, tahini, garlic cloves, lemon juice and a few pinches of salt to the blender.
Pulse until very smooth, scraping it down as needed.
You can also add a bit more water if you need to.
Give it a taste and adjust the salt as needed.
I added about an extra 1/2 teaspoon of salt.
To Make the Chimichurri:
In a bowl, combine the Italian parsley, olive oil, chile, lemon juice and minced garlic.
Give it a stir and add a few pinches of salt.
Give it a taste and adjust the salt to your liking.
To Assemble:
Add the hummus to a bowl or plate.
Make a couple swoops in the top.
Spoon the chimichurri atop and add a few coriander flowers if you have ‘em around.
Notes
If you like, you can use canned beans!
From: Adrianna @ www.acozykitchen.com/instant-pot-hummus-chimichurri/
Another thing I’ve been eating with everything is chimichurri. It’s so easy to throw together and I love it on all meats and on hummus it is a very good move. One thing I don’t put in my chimichurri is red wine vinegar. I know, I know. But I actually just like the freshness from the lemon juice. It’s so good! It doesn’t need that other form of acid. I loove a lot of red chili flake but if you have it, use a fresno chile pepper, you won’t regret it.
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Serving size: 4-6
Ingredients:
BEANS
1 cup dried garbanzo beans, rinsed
6 cups water
Hummus:
2 cups garbanzo beans, still warm from the instant pot
4 to 6 tablespoons water
3 tablespoons tahini
2 to 3 garlic cloves, peeled
Juice from 1/2 lemon
Salt
Chimichurri:
1/2 cup minced fresh Italian parsley
1/2 cup olive oil
1/2 teaspoon crushed red pepper OR 1 fresno chile pepper, diced
Juice from 1/2 lemon
1 garlic clove, minced (if you love garlic, add 2 cloves, this is your world!)
Salt
Directions
To Make the Beans:
To an instant pot, add the beans and water.
Close the lid and set the Instant Pot to manual for 35 minutes.
When it’s done, let the Instant Pot release the pressure.
This took me about 10 minutes.
To Make the Hummus:
Drain the beans.
For extra smooth hummus, I like to peel the garbanzo beans and discard the skins.
This took me and my friend Billy about 10 minutes.
Grab a friend or put on a TV show and do it front of the TV.
This step is entirely optional but it does result in a silky smooth hummus.
You should end up with about 2 cups of beans.
Add the beans, water, tahini, garlic cloves, lemon juice and a few pinches of salt to the blender.
Pulse until very smooth, scraping it down as needed.
You can also add a bit more water if you need to.
Give it a taste and adjust the salt as needed.
I added about an extra 1/2 teaspoon of salt.
To Make the Chimichurri:
In a bowl, combine the Italian parsley, olive oil, chile, lemon juice and minced garlic.
Give it a stir and add a few pinches of salt.
Give it a taste and adjust the salt to your liking.
To Assemble:
Add the hummus to a bowl or plate.
Make a couple swoops in the top.
Spoon the chimichurri atop and add a few coriander flowers if you have ‘em around.
Notes
If you like, you can use canned beans!
