Instant Pot: Lemon Artichoke Hummus

When I think of Mediterranean cuisine, one of the first things that come to mind is hummus. Hummus is generally chickpeas and tahini processed together with a few seasonings and herbs. Rather than making the usual traditional version, I wanted a more refreshing flavor to add to our Mediterranean Grill Party menu. As I was searching for possible menu items, I came across this recipe for Lemon Artichoke Hummus. It's exactly what I hoped for - bright, refreshing and so easy to make!...

This recipe is wonderfully light and a perfect accompaniment to other Mediterranean inspired dishes. The bright notes of lemon shines through with lemon juice and lemon zest used while the flavor of artichoke lies in the background. Served with various vegetable crudite or pita bread, this makes for a healthy snack.

Lemon Artichoke Hummus

recipe adapted from RecipeThing

1  cup dried chickpeas
4 cups water

6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil
1 cup artichoke hearts, packed in water, rinsed, patted dry & chopped; divided
1-2 garlic cloves, minced or pressed through garlic press
zest of 1 lemon
1/2 teaspoon table salt
1/4 teaspoon cumin
pinch cayenne
1 tablespoon fresh parsley
1/4 cup fresh lemon juice
1/4 cup water
pinch of paprika for garnish

In your Instant Pot:

Plug in the IP with insert set in place.

Press BEANS/CHILI on the IP.

Add the dried chickpeas and water into the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 40 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 40 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 40 minutes, allow your IP to naturally release pressure completely. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. Allow time (mine took about 50 minutes) for this to complete. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

Remove the chickpeas from the IP and drain. Transfer chickpeas to the bowl of a food processor.

Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

Process pressure cooked chickpeas, 3/4 cup chopped artichokes, garlic, lemon zest, salt, cumin, cayenne, and parsley in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula and add the lemon juice and water. Continue processing for another minute.  With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl. Sprinkle reserved artichokes and paprika over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.