Instant Pot Bean Dip Content
Place beans and water in the Instant Pot, and set to cook on high pressure for 30 mins. When the timer beeps after 30 mins of pressure cooking, hit the manual pressure release. Strain the beans through a colander placed in a bowl to make sure you save the cooking liquid. This is your bean juice. Set beans and juice aside while you prepare the tahina.
Place the garlic and lemon juice in a food processor and allow to macerate for 10 minutes. This helps to mellow the raw garlic flavor. Add the tahini paste and bean juice and process on high until you have a very smooth emulsion. Remove tahina from food processor.
In a dry pan, toast the cumin and coriander seeds until fragrant, then add to food processor and pulverize. Add cooked beans and ¼ cup of bean juice and process on high until you have achieved a smooth bean puree. Then, add the tahina and the olive oil and puree again.
Transfer to a bowl, and garnish with sesame seeds or za’atar and serve with fresh flatbread or whatever chip you like. This dip will hold for about 5 days in a sealed container in your refrigerator.