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 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.
Instant Pot Hummus
Using the Instant Pot to cook dried chickpeas is easy. I think it’s even easier than cooking them on the stovetop. Cooking the dried beans in the Instant Pot provides the freshest bean flavor.
Canned beans are easy to use and I enjoy using them in a lot of recipes. Our White Bean Salad, is a no cook quick bean salad using canned beans. However, for the best tasting hummus, use dried beans, trust me.
The result are a silky smooth hummus and it’s a better for you choice for snacking.
- Dried chickpeas (garbanzo beans) : Use dried chickpeas (garbanzo beans) for a fresh and flavorful hummus.
- Water: The dried beans soak in water overnight. Drained and fresh water is used to cook the beans.
- Garlic: All great hummus recipes need 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.
Step by Step Instructions
- About 12 hours prior of preparing the hummus, soak one cup of chickpeas in your instant pot (do this to eliminate one more dish). Fill the instant pot with water enough to cover all of the chickpeas. Leave it on your counter covered in cellophane or placing your instant pot with the lid covering your chickpeas.
- Return the chickpeas to your instant pot. Add in your water, onions, and you are 6 tablespoons of minced garlic, cumin, paprika, two bay leaves, and salt. Stir together. Close your instant pot by twisting the lid on and pushing the sealing valve away from you.
- Set your instant pot for 20 minutes on high pressure. Allow it to naturally release for 15 minutes. Once it is done naturally releasing, manually release by ringing the valve toward you with a towel or hot pad. Once your instant pot is done open the lid.
- Remove the onions and believes from the pot and discard. With a spoon remove everything from your instant pot, and transfer to a blender. Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well while the chickpeas are hot. If you find that you want thinner hummus to continue to add more of the liquid from the instant pot until you’ve reached your desired consistency.
- Once you like the thickness or thinness of your hummus, transfer that to a large mixing bowl where you will add your tahini and chickpeas mixture from the blender together. You might find that you will want a little more salt, cumin, or paprika. Season until you find your perfect flavor.
- Garnish with more cumin, paprika, And/or fresh parsley. Enjoy with your favorite vegetable, or pita chips.
Hummus keeps well in the fridge, well covered for up to 6-7 days. You can also freeze hummus. Place in a freezer safe container and be sure to leave at least ½ inch at the top of the container as hummus expands as it freezes. To defrost, take out of the freezer and place in the fridge overnight. The dip can keep in the freezer up to 6 months.
There are endless possibilities to serve with this yummy Middle Eastern dip. Veggies are on the top of my list. Pita chips, and crackers are awesome. Homemade saltine crackers are a perfect pairing. I love these Egyptian flatbreads, they are amazing with hummus.
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Instant Pot Hummus
- 1 cup dried chickpeas (garbanzo beans)
- 12 Tablespoons garlic, peeled, minced, and divided Note 1
- 2 bay leaves
- ½ medium onion, peeled and sliced thin
- 1 teaspoon salt
- 4 cups water Note 2
- 2 ½ teaspoons ground cumin
- 1 Tablespoon paprika
- 6 Tablespoons minced garlic
- 1 cup tahini
- ¼ cup fresh lemon juice approximately 2 lemons
- About 12 hours prior of preparing the hummus, soak the chickpeas in the Instant Pot vessel. (Do this to eliminate one more dish!). Fill the Instant Pot with water enough to cover all of the chickpeas. Leave it on your counter covered in cellophane or cover the Instant Pot with the lid.
- Using a colander, drain all of the water from your chickpeas in the Instant Pot. Discard the water. Be sure all water is drained from the legumes. (A paper towel can be used to dry of the beans)
- Return the chickpeas to the Instant Pot. Add 4 cups water, sliced onions, and 6 Tablespoons of the minced minced garlic, cumin, paprika, two bay leaves, and 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 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 to a blender. Add lemon juice and the remaining 6 Tablespoons of minced garlic, blend well. For a thinner hummus. add more of the liquid from the Instant Pot, 1 Tablespoon at a time until you’ve reached your desired consistency.
- Once you like the thickness or thinness of the hummus, transfer the chickpea mixture to a large mixing bowl. Taste for seasoning, if needed, adjust any seasonings.
- Garnish with more cumin, paprika, or fresh parsley. Optional garnish. Enjoy with your favorite vegetable, or pita chips.