Go Back Email Link
+ servings
an overhead view of chickpea hummus in a bowl
Print Pin
5 from 1 vote

Instant Pot Hummus

Enjoy Instant Pot Hummus, silky smooth dip that is hearty and a healthier choice for snacking. A chickpea based dip that is loaded with flavor.
Course Appetizer
Cuisine Middle Eastern
Keyword hummus, instant pot chickpeas, Instant Pot hummus
Prep Time 5 minutes
Cook Time 40 minutes
0 minutes
Total Time 45 minutes
Servings 8 servings
Calories 320kcal
Author Eileen Kelly

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

Note 1: The minced garlic is split and used in step 4 and 7.
Note 2: The water to cover the chick peas to soak overnight is not included in recipe. The 4 cups of water are used for cooking the dried chick peas. 
Storage Tips: The dip 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
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 33g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Sodium: 320mg | Potassium: 520mg | Fiber: 7g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 15mg | Calcium: 133mg | Iron: 4mg