Serve this roasted red pepper hummus with fresh vegetables and crackers as an appetizer or spread in on your favorite sandwich wrap for a burst of flavor.
Add chick peas and chicken broth to the inner pot of the Instant Pot.
Turn pressure valve to sealing and set manual pressure on high for 40 minutes.
Do a natural release when pressure time has finished, letting the rest of the pressure out after 15 minutes.
Drain chickpeas, reserving a half cup of chicken broth to thin hummus.
Using an immersion blender, blend chickpeas to a creamy consistency. Add red peppers and remaining ingredients and blend them together.
Notes
To make this recipe suitable for your vegan and vegetarian friends, simply use water or vegetable broth instead of chicken broth.Don't have an Instant Pot? No worries. You can cook them on the stove top, too. Soak one cup of dry garbanzo beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put garbanzo beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain.To roast peppers, place de-seeded pepper halves, skin side up, in a cast iron skillet or baking dish. Broil in a hot oven for about five minutes, until skin begins to blister and brown. Cool peppers slightly and use your fingers to pull the skin from the roasted red peppers.