Hello, my marvelous foodie family!
Today’s venture into the culinary realm is inspired by a classic Mediterranean delight, reimagined with an Italian twist that I’m absolutely thrilled to share with you. As the household chef for a bustling family of six, I’m always on the lookout for recipes that add a dash of variety to our table without leaving me washed up before the main event. And, my dear food enthusiasts, this Instant Pot Italian-Style Hummus made with creamy cannellini beans is just the ticket!
Now, we all love a good hummus, don’t we? It’s the perfect companion for those colorful platters of crunchy vegetables and the fluffiest of pitas. But this isn’t your garden-variety hummus—oh, no. We’re channeling the Italian countryside with cannellini beans, those plump, mild-flavored beauties that are the unsung heroes of the legume world.
Oh, and let’s chat about aquafaba – that’s the fancy term for the bean cooking liquid. In our case, it’s the liquid gold from the cannellini beans, which I’ve taken to calling ‘Tuscan Elixir’. It works miracles for the texture of our hummus, giving it that splendidly creamy consistency while also being a nifty vegan substitute for other emulsifiers. Who knew we could find such treasure in something we usually pour down the sink?
The preparation is a dream, especially with our trusty Instant Pot doing most of the heavy lifting. Its magical pressure-cooking powers turn dried beans into buttery smooth morsels in no time, which means more time to catch up with the kiddos or sneak in a quick sip of wine (I won’t tell if you don’t!).
In true Al’s Cooking Blog fashion, we’re keeping things simple but sensational. A dash of dried Italian herbs here, a sprinkle of smoked paprika there, and a whole lot of love everywhere. Drizzle with the best olive oil you can get your hands on, and voilà—you’ve got yourself a starter that sings of Italian summers and cozy family gatherings.
From my bustling kitchen to yours, I hope this Instant Pot Italian-Style Hummus becomes a cherished addition to your family’s feasts as it has to ours. Gather your loved ones, whip up this creamy dream, and start your meal with a bowlful of comfort that promises to transport you to the sun-drenched hills of Italy.
And, do tell—how did it go? Share your twists, tales, and top-dips (see what I did there?) in the comments below. Until next time, keep those pots bubbling and your hearts full!
Buon appetito, friends!
Cheerfully yours,
-Al
Ingredients
– 2 cups dried cannellini beans
– 1/2 cup tahini
– 1 clove garlic, minced
– 2 tablespoons extra virgin olive oil, plus more for drizzling
– Juice from 1 lemon (about 3 tablespoons)
– 1/4 cup aquafaba (the liquid from the canned cannellini beans)
– 1 teaspoon sea salt, or to taste
– 1/2 teaspoon cracked black pepper
– 1 teaspoon dried Italian herbs
– 1/4 teaspoon ground cumin
– Fresh parsley leaves, for garnish
– Smoked paprika, for garnish
– Optional: 2 tablespoons grated Parmesan cheese, for garnish
Method
1. Begin by rinsing 2 cups of dried cannellini beans under cold water to remove any dirt or debris. Sort through the beans to ensure there are no small stones or irregular pieces.
2. Place the beans inside your Instant Pot and cover them with water, making sure the water level is a couple of inches higher than the beans. Do not add salt at this stage as it can affect the beans softening.
3. Secure the lid of your Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting, and set the time for 35 minutes on high pressure.
4. After the cooking time has ended, allow the Instant Pot to naturally release pressure for 20 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
5. Reserve 1/4 cup of the cooking liquid (aquafaba) for the hummus, then drain the beans and allow them to cool slightly.
6. In a food processor, combine the cooked cannellini beans, 1/2 cup tahini, 1 minced garlic clove, 2 tablespoons extra virgin olive oil, juice from 1 lemon, 1/4 cup aquafaba, 1 teaspoon sea salt, 1/2 teaspoon cracked black pepper, 1 teaspoon dried Italian herbs, and 1/4 teaspoon ground cumin.
7. Process the ingredients until smooth and creamy, which should take about 2-3 minutes. Scrape down the sides of the food processor as needed to ensure an even texture.
8. Taste the hummus and adjust seasoning if necessary. If the hummus is too thick, you can add a little more aquafaba or olive oil to reach your desired consistency.
9. Transfer the hummus to a serving dish. Drizzle with additional olive oil and sprinkle with smoked paprika. If desired, garnish with fresh parsley leaves and grated Parmesan cheese.
10. Serve immediately as a starter, with a selection of crudité, warm pita bread, or crostini, or store in an airtight container in the refrigerator for up to a week. Enjoy your Italian-inspired, Instant Pot-crafted creamy cannellini bean hummus!
