- 2 tbsp avocado oil
- 1 sweet potato (large) peeled and cut into cubes
- 1/2 tsp salt
- 3 garlic cloves minced
- 1 large lemon the juice from the lemon is needed
- 15 oz cooked chickpeas (
- 1/4 cup tahini
- 1 tsp ground cumin
Press the Sauté button and pour the oil into the inner pot. Allow it to heat 2 minutes.
Add the sweet potato and salt and sauté for 2 minutes. Add the garlic and sauté for an additional 30 seconds. Press the Cancel button.
Add the lemon juice and secure the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Allow the mixture to cool.
Transfer the contents of the inner pot to a large food processor. Add the chickpeas, tahini, and cumin and process until you have a smooth mixture.
Allow the hummus to chill in the refrigerator at least before serving.