Miso hummus with veggie chips

1 Point, Snack

Prep Time: 0:25 Cook Time: 0:40 Total Time: 1:05 Difficulty: Easy Servings: 9 Source:

Ingredients

1 cup (1/2 pound) dry garbanzo beans

4 cups water

1/2 tsp table salt

1/3 cup white miso

1/4 cup fresh lemon juice

1 Tbsp olive oil

1 large clove garlic, minced

1 tsp toasted sesame oil

1 tsp ginger, peeled and grated

1/2 cup cilantro, chopped

2 medium scallions, thinly sliced

1 tsp sesame seeds, regular or toasted

3 medium, radishes, daikon, jicama, thinly sliced uncooked beets

Directions

Combine chickpeas, water, and salt in 6-quart Instant Pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 40 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 10 minutes. Move steam-release valve to Venting position to release remaining pressure. Remove lid.

With slotted spoon, transfer chickpeas to food processor. Pour water from Instant Pot into glass measure. Add 1/2 cup bean water to food processor along with miso, lemon juice, olive oil, garlic, sesame oil, and ginger. Process until smooth, adding more bean water if mixture seems dry.

Scrape hummus into serving bowl and stir in cilantro and half of scallions. Sprinkle with remaining scallions and sesame seeds. Serve with vegetable dippers.

Nutrition

1 smart points