Instant Pot Spinach Hummus with Pita or Crackers or Vegetables
- 2 cups chickpeas soaked overnight
- 9 cups water
- 2 tbsp roasted garlic
- 1/4 cup spinach puree
- 1/2 cup peanut butter
- 2 tbsp lemon juice fresh
- 2 tsp kosher salt
- 1/2 tsp black pepper powder
Turn on the instant pot and add 4 cups of water in it.
Add soaked chickpeas in it.
Set the instant pot to “Manual” at high pressure for 30 minutes, release the pressure naturally through steam vent.
Turn of the instant pot and let chickpeas cool for 10 minutes.
Transfer all of it in a food processor and blend for 3 minutes.
Now add garlic, salt, lemon juice, spinach puree, peanut butter and black pepper in it.
Transfer this hummus into a bowl and let it refrigerate it overnight.
Serve with pita bread, crackers or vegetables.
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