Go Back
Roasted poblano hummus on wooden boards
Print

Instant Pot Chickpea and Roasted Poblano Hummus

This smoky, bright hummus is made with roasted poblanos, loads of tahini, and easily cooked chickpeas in the Instant Pot. If you're in the mood for something that's addictive, this is the dip for you!
Course dinner, lunch, Snack
Cuisine American
Keyword hummus
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6
Author Launie Kettler

Ingredients

Chickpea Ingredients:

  • 1 cup dried chickpeas
  • 3 cups water
  • 2 bay leaves
  • 1 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper divided

Roasted Poblano Ingredients

  • 2 medium poblanos
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Roasted Poblano Hummus Ingredients:

  • 1/3 cup tahini
  • 1 large scallion roughly chopped (white and green parts), some reserved for garnish
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon ground white pepper or to taste
  • Cooked chickpeas
  • Roughly chopped roasted poblanos reserving some for garnish
  • 2-3 tablespoons cold water

Instructions

Instant Pot Chickpea Instructions

  • Place the chickpeas in a container and cover with 2 inches of water. (They expand as they soak.) Place in the fridge overnight.
  • Drain the soaked chickpeas.
  • Place the chickpeas in an Instant Pot. Cover with water. Add the bay leaves, olive oil, onion powder, baking soda, salt and pepper.
  • Pressure cook on high for 18 minutes.
  • Do a quick release, making sure to stand away from the valve. (I’m not ashamed to admit that I close my eyes and avert my face and make scaredy pants noises.)
  • Remove the lid, let the insert cool and drain the chickpeas into a colander. Let drain and cool.

Roasted Poblano Instructions:

  • While the chickpeas cook, turn the oven to 450 degrees.
  • Line a rimmed sheet pan with aluminum foil.
  • Place the poblanos on the sheet pan and bake for 5 minutes or until blistered. Flip, and bake for another 5 minutes.
  • Place the peppers in a paper bag, and let steam for 10 minutes.
  • Peel and deseed peppers.
  • Roughly chop, and sprinkle with salt and pepper.

Hummus Instructions:

  • Place all of the ingredients (minus the water) into a food processor fitted with a metal blade. Process until smooth. If it’s too thick, add water until you’ve reached your desired texture.
  • Spoon hummus into a large bowl, and garnish with reserved poblanos, scallions, and a drizzle of olive oil.
  • Serve with your favorite things like, cucumber slices, pita, carrots, or tortilla chips.