Description
An easy, extra creamy recipe for homemade hummus with a coconut and curry twist.
Ingredients
Scale
- 11oz dried garbanzo beans
- water
- 1 tsp baking soda
- 1 cup water
- 1 tsp baking soda
- 2 cloves garlic
- 1/2 cup tahini
- 2 – 4 Tbs fresh lemon juice
- 2 Tbs coconut oil
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp – 1 tsp salt
- 1/4 cup water
Instructions
- Cover 11 oz dried garbanzo beans with water so fully submerged and add 1 tsp baking soda. Allow to soak 6 to 8 hours.
- Drain the soaking beans and add them to an Instant Pot (or electric pressure cooker) with 1 cup water, 1-2 cloves garlic and 1 tsp baking soda and cook on high for 8 minutes. *if you don’t have a pressure cooker, boil in a pot on high for 20 to 40 minutes until soft and slightly over cooked, but not too mushy
- Add the beans to a food processor with 1/2 cup tahini, 2 – 4 tbs lemon juice based on taste, 2 tbs oil, salt, spices and start to blend, slowly adding in additional water until the hummus it the consistency you like. Adjust water and salt until desired flavor and texture.
- Serve with pita and vegetables.
- Prep Time: 8 hours
- Cook Time: 10
- Category: appetizer
- Method: Pressure Cooking
- Cuisine: Indian
Keywords: instant pot, pressure cooker, garbanzo, chickpeas, curry, garam masala, food processor