The best homemade hummus with a twist! I promise, the unsuspecting white bean rivals even the chickpea for silky smooth, delicious Instant Pot hummus. With an easy soaking step to support healthy digestion plus the savory flavors of garlic and za'atar, this simple recipe will quickly earn its place in your Mediterranean repertoire!
Add dry beans to a large pot, covering with 2 inches of water. Let soak overnight, or for up to 24 hours.
The next day, rinse beans and discard soaking water.
Add beans to the Instant Pot or other pressure cooker with 6 cups fresh water.
If using an electric cooker, set to high pressure for 35 minutes. If using a stove-top cooker, bring to high pressure and maintain for 35 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker).
Ideally, let your cooker de-pressurize naturally, but if you're in a hurry, you can quick release the pressure.
Drain beans, reserving at least 2 teaspoons of the cooking liquid (called aquafaba).
Add beans to a food processor along with remaining ingredients: tahini, lemon juice, za'atar, olive oil, garlic, cumin, sea salt, and additional water.
Puree until very smooth.
If your hummus is too thick, you can add a bit more olive oil or water to thin it out.
Serve in bowl with extra olive oil and sprinkle with extra za'atar seasoning if you wish.
The hummus will keep in the refrigerator for up to 1 week.
Don't worry if your beans are mushy after cooking -- you want them to be very soft. And if the skin comes loose, that's perfectly fine. Cannellini beans have very soft skin that blends easily.
For Low Vitamin A: Omit za'atar seasoning and use minimal tahini.
Stove Top Method
Instant Pot White Bean Hummus https://traditionalcookingschool.com/food-preparation/instant-pot-hummus/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=White+Bean+Instant+Pot+Hummus+%28Stove+Top+Option%21%29