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    Home » Recipes » Dips, Dressings, Sauces & Seasonings

    Instant Pot Hummus Recipe

    Published: Aug 25, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    A clear bowl of chickpea hummus topped with chickpeas and spices.
    Hummus in a bowl
    Pressure cooker hummus recipe pinterest pin.
    A creamy bowl of Middle Eastern dip topped with chickpeas

    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.

    A bowl of homemade hummus made in the instant pot.

    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!

    For specifics on the recipe use the table of contents to click on sections of the recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredient List
    • Equipment
    • Instructions
    • Eileen's Tips for Success
    • Frequently Asked Questions
    • Make ahead, storage, and freezer tips
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    •  
    • 📖 Recipe
    • 💬 Comments

    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

    Hummus ingredients with text overlay.

    *baking soda is missing from photo

    As an Amazon Associate, I earn from qualifying purchases.

    • 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.

    Equipment

    • 6 quart Instant Pot
    • Blender/Food Processor
    • Measuring Spoons and Cups
    • Liquid Measuring Cup
    • Colander

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    An intant pot vessel with chickpeas in the pot.
    1. Soak chickpeas overnight in 1 teaspoon baking soda and enough water to cover them.
    An instant pot vessel with water, onions, bay leaf, and chickpeas to make hummus.
    1. Place the soaked chickpeas, water, onions, ½ the garlic, cumin, paprika, bay leaves, and Kosher salt.
    2. Set instant pot for 20 minutes, high pressure. Natural release for 15 minutes. Then do a manual release. Open the lid.
    A food processor with chickpeas and onions to make hummus.
    1. 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.
    A food processor with pureed chickpeas and tahini to make homemade hummus.
    1. To the blender, add tahini and blend. If needed, adjust consistency with additional liquid from the Instant Pot.
    A large glass bowl with hummus made in a pressure cooker.
    1. Transfer the hummus to a large mixing bowl. Taste for seasoning, if needed, adjust seasonings.
    Instant pot hummus in a bowl with chick peas, thyme and paprika.

    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?

    For the best results, soaking the chickpeas in water with baking soda allows the chickpeas to soften and be creamier.

    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.

    Similar recipes

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    I love any comments or questions, please feel free to leave them below.

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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.

    📖 Recipe

    Hummus made in the Instant Pot.

    Instant Pot Hummus

    Enjoy Instant Pot Hummus is a silky smooth dip that is both hearty and robust dip that is perfect for snacking. A chickpea-based dip that is loaded with flavor.
    5 from 1 vote
    Print (Email Required) Rate
    Prevent your screen from going dark
    Course: Appetizer
    Cuisine: Middle Eastern
    Keyword: hummus, instant pot chickpeas, Instant Pot hummus
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    0 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 servings
    Calories: 227kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 6 quart Instant Pot
    • Blender/Food Processor
    • Measuring Spoons and Cups
    • Liquid Measuring Cup
    • Colander

    Ingredients

    To Soak the beans

    • 4 cups water
    • 1 teaspoon baking soda
    • 1 cup dried chickpeas also called garbanzo beans

    How to make Instant Pot Hummus

    • 1 cup chickpeas soaked overnight or at least 12 hours
    • 4 cups water
    • ½ cup yellow onion peeled and sliced thin
    • 2 Tablespoons garlic peeled, minced, and divided, Note 1
    • 1 Tablespoon paprika
    • 2 ½ teaspoons ground cumin
    • 2 large bay leaves
    • 1 teaspoon kosher salt
    • ¼ cup fresh lemon juice approximately 2 lemons
    • ½ cup tahini well stirred

    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!

    Instructions

    How to soak the chickpeas

    • 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.

    How to make Instant Pot Hummus

    • 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.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
    Note 1: The minced garlic is split and used in step 4 and 7. I use a total of 8 cloves of garlic for this recipe.
    Note 2: Be sure all water is drained from the legumes. A paper towel can be used to dry the beans
    Storage Tips: The dip can be kept in an airtight covered container in the refrigerator w for up to 6-7 days.
    Freezer:  Place leftover hummus 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, remove the hummus from the freezer and place it in the refrigerator overnight. The dip can be stored in the freezer for up to 6 months. 
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
     
     
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1serving | Calories: 227kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 318mg | Potassium: 409mg | Fiber: 7g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

     

     

    📖 Recipe

    Hummus made in the Instant Pot.

    Instant Pot Hummus

    Enjoy Instant Pot Hummus is a silky smooth dip that is both hearty and robust dip that is perfect for snacking. A chickpea-based dip that is loaded with flavor.
    5 from 1 vote
    Print (Email Required) Rate
    Prevent your screen from going dark
    Course: Appetizer
    Cuisine: Middle Eastern
    Keyword: hummus, instant pot chickpeas, Instant Pot hummus
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    0 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8 servings
    Calories: 227kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 6 quart Instant Pot
    • Blender/Food Processor
    • Measuring Spoons and Cups
    • Liquid Measuring Cup
    • Colander

    Ingredients

    To Soak the beans

    • 4 cups water
    • 1 teaspoon baking soda
    • 1 cup dried chickpeas also called garbanzo beans

    How to make Instant Pot Hummus

    • 1 cup chickpeas soaked overnight or at least 12 hours
    • 4 cups water
    • ½ cup yellow onion peeled and sliced thin
    • 2 Tablespoons garlic peeled, minced, and divided, Note 1
    • 1 Tablespoon paprika
    • 2 ½ teaspoons ground cumin
    • 2 large bay leaves
    • 1 teaspoon kosher salt
    • ¼ cup fresh lemon juice approximately 2 lemons
    • ½ cup tahini well stirred

    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!

    Instructions

    How to soak the chickpeas

    • 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.

    How to make Instant Pot Hummus

    • 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.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
    Note 1: The minced garlic is split and used in step 4 and 7. I use a total of 8 cloves of garlic for this recipe.
    Note 2: Be sure all water is drained from the legumes. A paper towel can be used to dry the beans
    Storage Tips: The dip can be kept in an airtight covered container in the refrigerator w for up to 6-7 days.
    Freezer:  Place leftover hummus 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, remove the hummus from the freezer and place it in the refrigerator overnight. The dip can be stored in the freezer for up to 6 months. 
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
     
     
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1serving | Calories: 227kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 318mg | Potassium: 409mg | Fiber: 7g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

     

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