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Instant Pot Chickpeas & Parsley Dip
Course
Main Course
Cuisine
American
Keyword
Chickpeas & Parsley Dip, olive oil
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
192
kcal
Author
Corrie
Ingredients
1
cup
chickpeas
soaked overnight
8
cup
water
1
small onion
3
garlic cloves
minced
3
tablespoon
olive oil
⅛
cup
parsley
chopped
⅛
cup
dill leaves
chopped
1
tablespoon
fresh lemon juice
1
teaspoon
salt
Instructions
Add chickpeas in the instant pot.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 25 minutes, release the pressure naturally through steam vent.
Take out the ingredients from the pot and blend them in the blender.
Add the dip in the bowl.
Garnish it with parsley and dill leaves.
Nutrition
Calories:
192
kcal