Chickpeas in the Instant Pot 

I use a lot of chickpeas in my cooking, especially now that I am trying to incorporate more vegan meals into my cooking routine.  I haven't had much luck with using dried chickpeas, but the instant pot works wonders!  I added them to my Instant Pot, knowing they'd double in volume.  I covered them with water, to about the 1/2 full mark.  I set the timer to my bean/chili setting.  I used the chickpeas to make healthy snacks for the week

hummus:

• 2 C. cooked chickpeas
• 1/2 C. tahini
• 1/4 C. extra virgin olive oil
• 3 Tbsp. lemon juice
• 2 cloves garlic, minced
• 1/4 C. water (this is because the chickpeas are not canned, more moisture was needed)
• 1 Tbsp. cumin
• sea salt and pepper to taste

Blend all ingredients in food processor or blender until smooth.  Drizzle with extra virgin olive oil.  I added a little cilantro for garnish.  I serve with carrots and cucumber slices, but pita chips are great too.

 

Roasted Chickpeas:

• 2 C. cooked chickpeas, patted dry
• 1/4 C. extra virgin olive oil
• 1 tsp. garlic powder
• Sea salt and pepper to taste

Preheat oven to 425.  Toss chickpeas with olive oil and season to taste.  Spread evenly on cookie sheet.  Bake 20 minutes, toss, bake another 15-20 minutes or until golden brown.  Cool.

Join our 5-Day healthy INSTANT POT group for more ideas!