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
- 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!
americanlamboard.com says
Hi, I just tried with 25 minutes and they turned out just perfect. I guess it also depends on the type and age of the chickpeas. Mine were very hard, and wouldn t be ready after 2 hours on the stove.
Scarlet at Family Focus Blog says
Sounds so great that you can use the instant pot for so many things and speeding up the cooking time on beans and chickpeas is awesome. I was talking to a friend the other day and she said getting an instant pot has given her new life in the kitchen again. I may just have to get one too!
Ashley says
How much dried beans = 2C of cooked beans? Maybe a silly question?