Lemon - Garlic Hummus (AIP, Paleo, Instant Pot)
Author: Sophie Van Tiggelen
Recipe type: Appetizer
Cuisine: Paleo Autoimmune Protocol
Serves: 1 ¾ cups
- 1 cup water
- 1 medium sweet potato, cut in half lengthwise (about 1/2 pound)
- 1 medium turnip, cut in half lengthwise (about 1/2 pound)
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt, or more to taste
- Special equipment needed: Instant Pot, high-speed blender (such as a Vitamix).
- Pour water into the Instant Pot and add the steamer rack. Place sweet potatoes, turnips, and garlic on the steamer rack.
- Close and lock the lid. Press MANUAL for High pressure. Set cooking time to 10 minutes. Once time is up, allow the pressure to release naturally.
- If you don't have an Instant Pot, you can simply steam the vegetables and garlic or roast them in the oven.
- Let vegetables cool down completely before peeling.
- In a high-speed blender, add peeled vegetables, peeled garlic, and all the other ingredients. Mix on high until completely smooth, about 30 seconds.
- Chill in the refrigerator and serve cold with an assortment of cut raw vegetables for dipping into hummus.
- Bon appétit!
Sweet potato and turnip should be uniform in size as much as possible to ensure they cook at the same speed.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/lemon-garlic-hummus-aip-paleo-instant-pot/
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