- 2 1/2 cups cooked white kidney beans
- 1/4 cup extra-virgin olive oil
- 1 small clove garlic
- Pinch of salt, plus extra as needed
- 1/4 teaspoon freshly ground black pepper, plus extra as needed
- 1 teaspoon ground cumin, plus extra for garnish
- 1/4 teaspoon ground ginger
- Crackers, for serving
- Place the beans, olive oil, garlic, salt, pepper, cumin, and ginger in the bowl of a food processor and pulse until smooth, about 15 short pulses.
- Stop processing and use a rubber spatula to scrape down the side of the bowl if necessary to distribute everything evenly.
- Taste and adjust the seasoning, adding more salt as needed. Transfer the hummus to a serving bowl.
- Garnish with a dusting of cumin and serve warm or at room temperature with crackers.
- White Bean Hummus will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
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Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski (Workman Publishing). Copyright © 2017.
How to Instant Pot (Workman Publishing, 2017) by Daniel Shumski features recipes that can be made in an Instant Pot, a kitchen tool that can be substituted for a slow cooker, pressure cooker, rice cooker, saute pan, yogurt maker, and a warmer. This recipe for hummus uses cooked kidney beans as the base. Top it with spices or pine nuts.