Cilantro Jalapeno Hummus without Tahini
This creamy and flavourful Cilantro Jalapeno Hummus Without Tahini is super- easy and healthy! It's definitely going to be your favourite. Learn how to make this simple hummus from scratch and to cook the chickpeas to perfection using the Instant Pot.
Ingredients
- 1 cup Dried White Chickpeas
- 1 cup Cilantro
- 2 Jalapeno
- 2 cloves Garlic
- Salt as needed
- 2 tablespoon Olive Oil
- ½ teaspoon Cumin Powder
- 2 tablespoon Lemon Juice
- 3 tablespoon Water or as needed
Instructions
- Wash the chickpeas and soak them in enough water for 8 hours or overnight.
- Once soaking is done, drain the water. Add chickpeas to the inner pot of the Instant Pot. Add 2 cups of fresh water. Close the lid and keep the knob to sealing position. Cook the chickpeas in your Instant Pot on Bean/Chili mode. It automatically sets for 30 minutes.
- Allow the pressure to release naturally and cool the chickpeas to room temperature.
- You can drain the remaining water after the chickpeas is cooked and use the same water to make the hummus.
- Next, add all ingredients along with the cooked chickpeas to the food processor. Add water little by little ( 1 tablespoon at a time ) and make a smooth paste. Taste and adjust salt as needed.
- Serve as a side for Pita Bread, Steamed Vegetables, Falafel, Nachos, Wraps or even Sandwiches. Store it in the refrigerator for up to a week.
Notes
You can also cook the chickpeas in Pressure Cook mode for 30 mins. Release Pressure Naturally.
I always prefer soaking the chickpeas overnight because soaking them helps in better digestion. But, If you forget to soak the chickpeas, worry not. Just wash the dry chickpeas and Pressure cook in 2 cups of water for 40 mins. Release Pressure Naturally.
Adjust the quantity of jalapeno to suit your taste.
Tried this recipe?Mention @cakeworkorange or #cakeworkorange on Instagram