Instant Pot Saffron and Roasted Almond Dip

Name: Instant Pot Saffron and Roasted Almond Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Persian
Ingredients: 1 cup (200 g) dried chickpeas, sorted and rinsed, soaked overnight in cold water, drained; 4 cups (960 ml) water; ¼ teaspoon (½ g) saffron threads, lightly crushed; ¼ cup (60 ml) hot water; ¾ cup (100 g) raw sliced almonds; 2 tablespoons (30 g) unsalted butter; 6 whole green cardamom pods, lightly crushed; to taste kosher salt; to taste ground white pepper; ½ cup (120 ml) heavy whipping cream, cold; 2 tablespoons (32 g) tahini; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoons (15 g) roasted sliced almonds, for garnish, reserved from roasting step (optional); 2 tablespoons (20 g) pomegranate arils, for garnish (optional); 1 tablespoon (3 g) fresh mint leaves, for garnish, chopped (optional)

From the MyKitchenBank Kitchen

A luxurious Persian-inspired dip combining creamy chickpeas with the floral warmth of saffron, toasted almonds, cardamom, and finished with whipped cream. The Instant Pot cooks the chickpeas until silky smooth, then they're blended with butter-roasted almonds and fragrant spices for a sophisticated appetizer or holiday spread that feels elegant but comes together quickly.

Prep: 15 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

1 cup (200 g) dried chickpeas, sorted and rinsed, soaked overnight in cold water, drained
4 cups (960 ml) water
¼ teaspoon (0.5 g) saffron threads, lightly crushed
¼ cup (60 ml) hot water
¾ cup (100 g) raw sliced almonds
2 tablespoons (30 g) unsalted butter
6 whole green cardamom pods, lightly crushed
to taste kosher salt
to taste ground white pepper
½ cup (120 ml) heavy whipping cream, cold
2 tablespoons (32 g) tahini
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (15 g) roasted sliced almonds, for garnish, reserved from roasting step (optional)
2 tablespoons (20 g) pomegranate arils, for garnish (optional)
1 tablespoon (3 g) fresh mint leaves, for garnish, chopped (optional)

Equipment (6)

Instant Pot (6-quart / 5.7 L or larger)
Small skillet (8-inch / 20 cm)
Blender or food processor
Fine-mesh strainer
Wooden spoon
Measuring spoons and cups

Steps

Before you start

Soak dried chickpeas overnight (or use canned for a 20-minute shortcut)
Have all spices measured and ready before starting the Instant Pot
Ensure your Instant Pot is in good working order and the sealing ring is clean
Chill a mixing bowl in the freezer if you plan to whip heavy cream by hand

1
Bloom the saffron
- In a small bowl, place the crushed saffron threads and pour the ¼ cup (60 ml) hot water over them.
- Let sit for 15 minutes to bloom and release their color and floral flavor.
- The water will turn deep golden.
+ Show details− Hide details
Ready when: Water is deep golden and fragrant
Tip: Blooming saffron in hot water before cooking ensures maximum flavor extraction.
2
Toast the almonds
- Melt the 2 tablespoons (30 g) unsalted butter in a small 8-inch (20 cm) skillet over medium heat.
- Once foaming, add the ¾ cup (100 g) sliced almonds and stir constantly for 5–6 minutes until they turn deep golden brown and smell fragrant.
- Watch carefully as they burn easily.
- Transfer to a plate, reserving about 2 tablespoons for garnish if desired.
+ Show details− Hide details
Ready when: Almonds are deep golden brown and fragrant; butter is nutty-smelling
Tip: Don't step away while toasting—almonds go from golden to burnt quickly. Lower heat if they brown too fast.
3
Cook chickpeas in Instant Pot
- Add the 1 cup (200 g) soaked and drained chickpeas and the 4 cups (960 ml) water to the Instant Pot.
- Add the 6 lightly crushed cardamom pods.
- Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Allow 10 minutes for the pot to come to pressure (this is included in the 35 minutes).
+ Show details− Hide details
Ready when: Instant Pot has reached pressure and cooked for 35 minutes; pin drops and pot is pressurized
Tip: Make sure the sealing ring is clean and properly seated or the Instant Pot won't come to pressure.
4
Quick release and drain
- When the Instant Pot beeps, carefully turn the valve to quick-release to vent the steam.
- Once the pin drops and all steam has escaped (about 2 minutes), open the lid.
- Strain the chickpeas and cardamom through a fine-mesh strainer, discarding the cooking liquid and cardamom pods.
+ Show details− Hide details
Ready when: All steam has been released; pin is down and lid opens easily
Tip: Use the quick-release method to avoid overcooking the chickpeas, which makes them mushy.
5
Blend with almonds and aromatics
- Place the drained warm chickpeas, roasted almonds (except garnish), saffron bloom (including the soaking liquid), tahini, and lemon juice in a blender or food processor.
- Blend on high speed for 3–4 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
- It should resemble hummus in texture.
- Add salt and white pepper to taste.
+ Show details− Hide details
Ready when: Mixture is completely smooth, pale golden with saffron color, and flows easily
Tip: Blending warm chickpeas helps them break down more completely; if the dip is too thick, add a tablespoon of water at a time.
6
Whip the cream
- In a chilled bowl, whip the ½ cup (120 ml) cold heavy cream until stiff peaks form (about 2–3 minutes if using an electric mixer, or 5–6 minutes by hand).
- Be careful not to overbeat or the cream will turn to butter.
+ Show details− Hide details
Ready when: Cream holds stiff, glossy peaks when the whisk is lifted
Tip: Whipping cream just before folding into the dip keeps it fluffy and airy.
7
Fold and finish
- Gently fold the whipped cream into the chickpea mixture in two additions, using a spatula with a light hand to preserve the airiness of the whipped cream.
- The final dip should be pale golden, creamy, and slightly marbled.
- Transfer to a serving bowl and smooth the top with a spatula.
+ Show details− Hide details
Ready when: Whipped cream is fully incorporated but the dip retains a light, fluffy texture
Tip: Fold gently to keep the dip airy; aggressive mixing will deflate the whipped cream.
8
Garnish and serve
- Top the dip with a drizzle of extra-virgin olive oil, the reserved roasted almonds, pomegranate arils, and fresh chopped mint.
- Serve at room temperature or slightly chilled with pita chips, cucumber slices, or crackers.
+ Show details− Hide details
Tip: Garnish just before serving so the almonds stay crispy and the pomegranate arils don't bleed into the dip.

Good to know

Tips

Saffron's flavor is delicate and floral—avoid overpowering it with other spices; the cardamom should be a whisper, not a shout.
For a deeper almond flavor, toast the almonds until they are medium-dark brown, but stop just before they smell burnt—this prevents a bitter aftertaste.
If the blended dip seems thick, add water or reserved saffron-soaking liquid one tablespoon at a time to reach the right consistency before folding in cream.
This dip is best served on the day it's made, as the whipped cream will gradually deflate; if preparing ahead, make the base and fold in fresh whipped cream just before serving.

Make ahead

The blended chickpea and almond base (before folding in whipped cream) can be made up to 2 days ahead and refrigerated in an airtight container. Fold in the whipped cream no more than 2 hours before serving so the dip stays fluffy.

Storage & reheating

Room temperature (up to 2 hours before serving): cover loosely. Refrigerated (up to 2 days): store in an airtight container; the dip will become denser as whipped cream settles. Do not freeze, as the whipped cream will separate and weep upon thawing. To refresh, fold in a few tablespoons of fresh whipped cream just before serving.

Substitutions

dried chickpeas, sorted and rinsed → Two 15-ounce (425 g) cans chickpeas, drained and rinsed. If using canned chickpeas, skip the Instant Pot step entirely and proceed directly to blending. The dip will be ready in about 20 minutes total. The texture will be nearly identical.
raw sliced almonds → Raw whole almonds or roasted unsalted almonds. Whole almonds will require an extra 1–2 minutes of toasting and may create a slightly coarser texture. Roasted almonds can be used as-is, though freshly toasting them in butter is preferred for best flavor.
green cardamom pods → ½ teaspoon ground cardamom or ¼ teaspoon cardamom powder. Ground cardamom is more convenient but slightly less fragrant. Use half the amount as it's more concentrated. Add to the blender instead of the pot.
heavy whipping cream, cold → Greek yogurt, strained through cheesecloth for 30 minutes. Whip the strained yogurt briefly to incorporate air, then fold in. The dip will be tangier and slightly less rich but still luxurious.