Easy Instant Pot Vegan Dip with Meyer Lemons
Discover this vibrant beet hummus recipe made in the Instant Pot with soaked chickpeas, fresh beets, tahini, and zesty Meyer lemons. A healthy vegan dip packed with flavor—perfect for serving with radishes, celery, and carrots!
Ingredients
Method
- Place white beans and chickpeas/garbanzo beans in a bowl. Cover with water and allow to soak 8 hours or overnight.
- Wash, remove the beet's top and stem, then wrap the beet in aluminum foil with a pinch of salt and a drizzle of olive oil. Then roast at 400°F for 45-60 minutes.
- After soaking, rinse the beans in a colander, then add to the Instant Pot. Add the remaining ingredients (water, 2 cloves of crushed garlic, bay leaves, dried chilies, and salt). Add enough water to completely cover the beans. Better to have too much water than not enough.
- Place lid on and set the pressure valve to "Sealing." Cook on high pressure for 15 minutes. Allow for a natural pressure release for about 15-20 minutes.
- Use the Vitamix to blend the cooked beet, olive oil, 4 crushed garlic cloves, tahini, salt, cumin, paprika, nutritional yeast, turmeric, balsamic vinegar, and lemon juice.
- Use a ladle to transfer the cooked beans into the Vitamix. Discard bay leaves and dried chilies. Add some of the aquafaba (chickpea cooking liquid) to help when blending the hummus. Incorporate reserved aquafaba as needed for a smooth consistency. Blend for about 2 minutes until creamy. Once fully blended, discard the remaining aquafaba. Pour hummus into a large bowl.
- Stir in the honey, dill/mint, and parsley. Then transfer to smaller containers with lids. Store in the refrigerator for up to 2 weeks.
- Serve with Trader Joe's plantain chips, radishes, celery, and carrots.
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Let us know how it was!Endorsed by Dwight Schrute's Beet Farm (just kidding)
| Ingredient | Measurement Volume (alternate in ml) | Weight (g) | Potassium (mg) | Protein (g) | Sugar (g) | USDA Link |
|---|---|---|---|---|---|---|
| Dried chickpeas | 1 cup (237 ml) | 200 | 1750 | 38 | 0 | USDA Link |
| Dried white beans (cannellini) | 1 cup (237 ml) | 193 | 3463 | 45 | 0 | USDA Link |
| Garlic cloves, crushed | 6 each (N/A) | 18 | 216 | 3.3 | 5.4 | USDA Link |
| Bay leaf | 2 each (N/A) | 0.4 | 2 | 0.03 | 0 | USDA Link |
| Dried red chiles | 5 each (N/A) | 5 | 210 | 0.7 | 0 | USDA Link |
| Sea salt | 2 tsp (10 ml) | 12 | 0 | 0 | 0 | USDA Link |
| Beet | 1 each (N/A) | 82 | 266 | 1.3 | 5.5 | USDA Link |
| Lemons, juice | Juice of 2 (94 ml) | 94 | 150 | 0.4 | 2.8 | USDA Link |
| Tahini | 1 cup (237 ml) | 240 | 994 | 40.8 | 1 | USDA Link |
| Olive oil | 3/4 cup (177 ml) | 162 | 1 | 0 | 0 | USDA Link |
| Salt | 2 tsp (10 ml) | 12 | 0 | 0 | 0 | USDA Link |
| Cumin | 2 tsp (10 ml) | 4 | 172 | 0.7 | 0.2 | USDA Link |
| Paprika | 2 tsp (10 ml) | 4.2 | 195 | 0.6 | 0.2 | USDA Link |
| Balsamic vinegar | 1 tsp (5 ml) | 5 | 9 | 0.02 | 0.9 | USDA Link |
| Turmeric, ground | 1/2 tsp (2.5 ml) | 1.5 | 6 | 0.04 | 0.04 | USDA Link |
| Nutritional yeast | 1 tbsp (15 ml) | 8 | 115 | 4.9 | 0 | USDA Link |
| Honey | 1/8 cup (30 ml) | 42 | 16 | 0.06 | 17 | USDA Link |
| Parsley, chopped | 1/4 cup (59 ml) | 10 | 166 | 0.9 | 0.4 | USDA Link |
| Dill, finely chopped | 1/8 cup (30 ml) | 5 | 37 | 0.2 | 0 | USDA Link |
| Batch Total | N/A | 1098 | 7768 | 136.9 | 33.4 | |
| Per Serving (6 servings) | N/A | 183 | 1295 | 22.8 | 5.6 |
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