Instant Pot Hummus, is a chickpea-based dip with a smooth, creamy texture. The flavors are robust and the entire process is super easy. The result are a silky smooth dip that is a hearty and healthier choice for snacking. The nutty spread is rich and velvety with the perfect blend of legumes, tahini, garlic, and lemon. We guarantee that it will knock your socks off with flavor.
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Why you'll love this recipe
- The flavors are robust and the entire process is quick and easy to make hummus in the pressure cooker.
Ingredient List
*baking soda is missing from photo
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- Dried chickpeas (garbanzo beans): Use dried chickpeas (garbanzo beans) for a fresh and flavorful hummus.
- Baking soda: helps to soften the chickpeas.
- Water: The dried beans soak in water overnight. Drained and fresh water is used to cook the beans.
- Garlic: All great hummus recipes need fresh garlic.
- Bay Leaves: Adds flavor to the ingredients.
- Onion: A yellow onion is best for this recipe.
- Salt: Kosher salt is my first choice.
- Ground Cumin: Gives a warm flavor to the dip.
- Paprika: Adds a nice kick to the flavors.
- Tahini: Adds a nutty flavor.
- Lemon Juice: Balances the nutty flavor and the spices.
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Soak chickpeas overnight in 1 teaspoon baking soda and enough water to cover them.
- Place the soaked chickpeas, water, onions, ½ the garlic, cumin, paprika, bay leaves, and Kosher salt.
- Set instant pot for 20 minutes, high pressure. Natural release for 15 minutes. Then do a manual release. Open the lid.
- Discard onions and bay leaves. Use a slotted spoon to remove chickpeas. Transfer them to a blender. Add lemon juice and remaining garlic. Blend well.
- To the blender, add tahini and blend. If needed, adjust consistency with additional liquid from the Instant Pot.
- Transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
Eileen's Tips for Success
- Blend the chickpeas while they are hot.
- If you want a thinner hummus, add more of the liquid from the instant pot until you’ve reached the desired consistency.
Frequently Asked Questions
Do the chickpeas need to soak in water?
Make ahead, storage, and freezer tips
Storage - Hummus keeps well in the refrigerator in an airtight covered container for up to 6-7 days.
Freezer - Homemade hummus can be frozen. Place in a freezer-safe container and be sure to leave at least ½-inch of space at the top of the container as hummus expands when it freezes.
To defrost, remove the hummus from the freezer and place the container in the refrigerator overnight.
Hummus can be frozen for up to 6 months
Serving Suggestions
Serve this Instant Pot Hummus recipe with Greek Yogurt Flatbread.
Fresh vegetables such as carrots and bell peppers are perfect with this hummus recipe.
Serve as a dressing for our homemade falafel pita sandwich, vegan burritos, or grilled portobello mushroom burgers.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Instant Pot Hummus
Equipment
Ingredients
Instructions
- Place 1 cup chickpeas and 1 teaspoon baking soda in the Instant Pot vessel. (Do this to eliminate one more dish!). Cover the chickpeas with 4 cups water or enough to cover the chickpeas. Leave the Instant Pot on the counter covered with plastic wrap or the Instant Pot lid.
- After 12 hours, use a colander to drain and discard the water from the chickpeas. (Note 2)
- Return the 1 cup of soaked chickpeas to the Instant Pot. Add 4 cups water, ½ cup sliced onions, 1 Tablespoons minced garlic, 1 Tablespoon paprika, 2½ teaspoons ground cumin, two bay leaves, and 1 teaspoon Kosher salt. Stir together.
- Close the Instant Pot and be sure the vent is closed.
- Set the Instant Pot for 20 minutes on high pressure. Allow a natural release for 15 minutes. Then do a quick release to allow remaining pressure to release. ( Always be careful when doing any quick release of pressure)
- Open the lid, remove the onions and 2 bay leaves from the pot and discard. Keep the water in the Instant Pot in case you need to thin the hummus.
- Transfer the remaining ingredients from the Instant Pot to a blender. Add to the blender; ¼ cup lemon juice, remaining 1 Tablespoon minced garlic, and ½ cup well stirred tahini, blend well. For a thinner hummus, add 1 Tablespoon of the liquid from the Instant Pot at a time, until you’ve reached your desired consistency.
- Once you like the thickness or thinness of the hummus, transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
- Optional garnish with a dash of olive oil, and a sprinkle of ground cumin, paprika, or fresh parsley. Enjoy with your favorite vegetable, or pita chips.
Nutrition
Notes
📺 Tune in to 100 Cooks on Food Network — June 7 @ 9|8c!
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instant Pot Hummus
Equipment
Ingredients
Instructions
- Place 1 cup chickpeas and 1 teaspoon baking soda in the Instant Pot vessel. (Do this to eliminate one more dish!). Cover the chickpeas with 4 cups water or enough to cover the chickpeas. Leave the Instant Pot on the counter covered with plastic wrap or the Instant Pot lid.
- After 12 hours, use a colander to drain and discard the water from the chickpeas. (Note 2)
- Return the 1 cup of soaked chickpeas to the Instant Pot. Add 4 cups water, ½ cup sliced onions, 1 Tablespoons minced garlic, 1 Tablespoon paprika, 2½ teaspoons ground cumin, two bay leaves, and 1 teaspoon Kosher salt. Stir together.
- Close the Instant Pot and be sure the vent is closed.
- Set the Instant Pot for 20 minutes on high pressure. Allow a natural release for 15 minutes. Then do a quick release to allow remaining pressure to release. ( Always be careful when doing any quick release of pressure)
- Open the lid, remove the onions and 2 bay leaves from the pot and discard. Keep the water in the Instant Pot in case you need to thin the hummus.
- Transfer the remaining ingredients from the Instant Pot to a blender. Add to the blender; ¼ cup lemon juice, remaining 1 Tablespoon minced garlic, and ½ cup well stirred tahini, blend well. For a thinner hummus, add 1 Tablespoon of the liquid from the Instant Pot at a time, until you’ve reached your desired consistency.
- Once you like the thickness or thinness of the hummus, transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
- Optional garnish with a dash of olive oil, and a sprinkle of ground cumin, paprika, or fresh parsley. Enjoy with your favorite vegetable, or pita chips.
Nutrition
Notes
📺 Tune in to 100 Cooks on Food Network — June 7 @ 9|8c!
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
