Pork can be substituted for beef in this simple recipe for breakfast sausage.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 2 cups |
Ingredients
- 3 cups vegetable broth
- 1 cup dry garbanzo beans
- 2 medium beets, peeled and cut into large pieces
- ⅓ cup lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.
- Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.