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Ingredients
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1 cup dry garbanzo beans
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3 cups vegetable broth
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⅓ cup lemon juice
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3 tablespoons tahini
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2 tablespoons olive oil
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2 cloves garlic, chopped
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1 teaspoon ground cumin
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½ teaspoon salt
Directions
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Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
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Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.
Nutrition Facts (per serving)
170 | Calories |
8g | Fat |
20g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 170 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Sodium 331mg | 14% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 5g | 19% |
Total Sugars 4g | |
Protein 6g | 13% |
Vitamin C 6mg | 7% |
Calcium 62mg | 5% |
Iron 2mg | 13% |
Potassium 262mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.