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    Home » Real Food » Instant Pot » Instant Pot Hummus

    Instant Pot Hummus

    By Kristen Chidsey | 41 Comments | Published May 17, 2020 | Updated March 29, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Instant Pot Hummus is not only incredibly easy to make, but it is also so much better tasting than anything you can purchase at the store! Made with or without tahini, this recipe for pressure cooker hummus is creamy, smooth, and full of flavor. It is the perfect option for healthy snacking.

    Instant Pot Hummus is not only incredibly easy to make, but it is also so much better tasting than anything you can purchase at the store! Made with or without tahini, this recipe for pressure cooker hummus is creamy, smooth, and full of flavor.

    Instant Pot hummus in a bowl next to vegetables and pita chips

    Hummus has always been one of my favorite snacks. Served with veggies or pita chips, or as a spread on a sandwich, I could eat hummus every day.

    And this Instant Pot Hummus is the BEST hummus, for 4 reasons.

    • Fresh: If you ever wonder why hummus from restaurants tastes so much better than store-bought hummus, it is because it is made fresh--without preservatives and pure ingredients--like fresh lemon juice and quality olive oil. Fresh hummus always trumps the taste of store-bought hummus.
    • Versatile: When making hummus at home, you get to control the ingredients. If you like garlic, add extra. Don't like it? Omit it. If you don't have tahini or have an allergy to tahini, you can leave it out of this recipe with delicious results.
    • Affordable: Because this recipe starts with dried chickpeas, it is extremely affordable. Much cheaper than purchasing prepared hummus at home.
    • Smooth: While you can prepare hummus using canned chickpeas, the magic of this recipe is that it starts with dried chickpeas. The chickpeas are cooked in the Instant Pot until they are super soft and creamy and the outer skins become so soft, there is no need for the tedious task of removing the outer skin--yet you are still left with the smoothest hummus ever.

    Key Ingredients

    • Chickpeas: Dried chickpeas are the base of this recipe for hummus. They are cooked a bit longer than they typically need so that the skin breaks down and the chickpeas get ultra-soft, which makes for the creamiest hummus.
    • Lemons: I can not stress enough the importance of fresh lemon juice in this recipe. If you used jarred or bottled lemon juice your homemade hummus may taste a bit bitter.
    • Tahini: Tahini is traditional in recipes for hummus, but many people do not care for it OR have an allergy to it. To make Tahini-Free Hummus, add sunflower seed butter or add an additional 1- 2 tablespoons of olive oil to replace the tahini.
    • Spices: Smoked paprika, garlic, and cumin add to the flavors of this simple hummus recipe. Feel free to omit one or all of those additions based on your preferences.
    • Olive oil: Olive oil will help to finish off the hummus, making it smooth and rich. Be sure to use extra virgin olive oil for the best taste.

    How to Make Instant Pot Hummus

    The best hummus recipes are made by soaking chickpeas for at least 12 hours and then boiling them for hours. THEN skim the skins of the chickpeas off before blending up to make hummus.

    The Instant Pot makes making homemade hummus an absolute breeze. The instant pot eliminates the hassle of soaking chickpeas and skimming off their skin, as it breaks down perfectly in the pressure cooker. The instant pot cooking process yields chickpeas that are beyond soft and blend up into an unbelievably creamy texture that rivals any Lebanese or Greek restaurant--just without the hard work.

    And yes, I know you can just use canned chickpeas, but the taste of freshly cooked chickpeas is SUBLIME.

    Step One: Prepare Chickpeas

    • Place chickpeas and water in the inner pot of the Instant Pot.
    • Cook for 40 minutes on high pressure. This is enough time to really break down the chickpeas, making them super creamy and smooth.
    Instant Pot Filled with dried chickpeas

    Step Two: Process Hummus

    • Drain the chickpeas, over a large bowl to reserve the cooking liquid. You need to reserve that cooking liquid to make the creamiest, most flavorful hummus.
    • Place the chickpeas in a food processor fitted with an s-blade. Add in the lemon juice, salt, spices, tahini if using, and ¼ cup of the cooking liquid and blend until smooth, adding in another ¼ cup of cooking liquid if needed to reach the desired consistency.
    Ingredients for hummus in food processor
    • While the food processor is running, open the feeder tube on the lid of the food processor, and drizzle in the olive oil.
    • Taste and adjust seasonings, processing again to combine.
    Creamy Hummus in the Instant Pot

    Serving Suggestions

    Hummus is delicious served as a dip for vegetables, pita bread, and pita chips. However, think outside the box when it comes to serving hummus.

    • Slather a tortilla or pita bread with hummus and top with Mediterranean Chickpea salad for a tasty lunch.
    • Top homemade pizza dough with hummus, olives, spinach, roasted red peppers, artichoke hearts, etc, and feta for a delicious spin on homemade pizza.
    • Use hummus in place of Homemade Tzatziki Sauce for a dairy-free alternative topping on Chicken Gyros.

    When you are craving hummus, prepare this Instant Pot Hummus for a delicious, affordable snack that rivals restaurant versions! It is sure to satisfy!

    Hummus with fresh lemons and dried chickpeas on the side

    Instant Pot Hummus

    Instant Pot Hummus is made with dried chickpeas that are cooked until soft and tender to create the smoothest most delicious homemade hummus.
    4.93 from 14 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mediterranean
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Pressure Release: 25 minutes
    Total Time: 45 minutes
    Servings: 16
    Calories: 134kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 cup dry chickpeas
    • 6 cups water
    • ½ cup reserved cooking liquid
    • ½ tablespoon minced garlic optional
    • ½ teaspoon cumin optional
    • ½ teaspoon smoked paprika optional
    • 1 teaspoon salt
    • ¼ cup fresh lemon juice
    • 3 tablespoons Tahini see note
    • 3 tablespoons extra virgin olive oil
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Place the chickpeas and 6 cups of water into the instant pot.
    • Place the lid on the pressure cooker and turn the vent knob to "sealing." Set to cook on high pressure for 40 minutes by hitting manual/pressure cook and adjust cook time using +/- buttons.
    • Once cook time has elapsed, let pressure release naturally.
    • Strain chickpeas over a large bowl to reserve the cooking liquid and then transfer the chickpeas into the food processor that has been fitted with an s-blade.
    • Add in ¼ cup reserved cooking liquid, salt, cumin, paprika, garlic, tahini, and lemon juice. Process until the chickpeas are creamy and smooth, adding an additional ¼ cup of cooking liquid if needed.
    • While the food processor is running, open up the opening on the lid of the food processor and drizzle in the olive oil and blend until creamy.
    • Taste and adjust seasonings and add in more cooking liquid if needed.
    • Serve as desired.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • Food Processor

    Notes

    Tahini Free Hummus: In place of the tahini, add 3 tablespoons of sunflower seed butter, or add an additional 1- 2 tablespoons of olive oil to keep the hummus creamy. 
    Garlic: If you love garlic add up to 1 tablespoon of garlic, but if you don't like it, omit it. 
    Using Canned Chickpeas: To prepare this hummus with canned chickpeas, use 3 cups of drained chickpeas and cut the salt to ½ teaspoon. For the cooking liquid, use filtered water. 
    Storage: Homemade Hummus can be stored in your refrigerator for 5 days and in your freezer for up to 6 months. But be sure to defrost in the fridge overnight, not in the microwave, as that may change the consistency of the hummus.

    Nutrition

    Calories: 134kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Sodium: 300mg | Potassium: 236mg | Fiber: 4g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2.7mg | Calcium: 31mg | Iron: 1.7mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2017 but has been updated in 2020 to include new tips and videos.

     

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jackie

      April 02, 2022 at 2:45 pm

      5 stars
      Husband absolutely loved it. So happy to have found this recipe. Thanks!

      Reply
      • Kristen Chidsey

        April 02, 2022 at 3:53 pm

        I am so happy you and your husband enjoyed Jackie! Thanks for sharing.

        Reply
    2. Deb

      February 18, 2021 at 1:41 pm

      5 stars
      Easy Peasy & Delicious recipe!
      My tweaks included:
      -Doubling the recipe for an 8 qt IP
      -Using an immersion blender instead of a food processor worked well
      -Made 4 pints!
      -Planning on freezing 2 of them with a smidge of olive oil on top

      Reply
      • Kristen Chidsey

        February 18, 2021 at 1:54 pm

        Enjoy Deb!

        Reply
    3. Kathy Pagoria

      August 01, 2020 at 7:35 pm

      I made this recipe today. It is AWESOME! I will be taking it with my lunches this week. It is just as good if not better than Sabra! Thanks for the recipe!

      Reply
      • Kristen Chidsey

        August 02, 2020 at 7:44 am

        I am so glad you enjoyed Kathy!

        Reply
      • Laura Rodriguez

        January 02, 2022 at 3:13 pm

        Can a blender be used instead of a food processor?

        Reply
        • Kristen Chidsey

          January 03, 2022 at 6:50 am

          Hi Laura! Yes, just be sure to pulse instead of puree so that the mixture does not become too liquid-y

          Reply
    4. Laurie Tatangelo

      July 25, 2020 at 11:25 pm

      5 stars
      Made this tonight. Very easy and very yummy.

      Reply
      • Kristen Chidsey

        July 26, 2020 at 7:04 am

        I am so glad you enjoyed Laurie!

        Reply
        • Lavinia

          March 09, 2021 at 8:17 pm

          Oh my word, this is delicious! Thank you for your recipe! You’re right, so good with veggies.
          Will never again buy store bought hummus.

          Reply
          • Kristen Chidsey

            March 10, 2021 at 6:52 am

            I love hearing how much you enjoyed Lavina! Thanks for sharing.

            Reply
    5. Camile

      July 04, 2020 at 9:55 am

      4 stars
      Thanks for the guidance! Still tweaking to hit our family taste profile but I doubled the recipe and made enough to share and worked out great
      !

      Reply
    6. Traveling Nurse

      June 16, 2020 at 10:03 pm

      The images look a little bit grainy. It looks like there would be some course particles in the hummus. Is there a way to make sure the mix is very silky smooth?

      Reply
      • Kristen Chidsey

        June 17, 2020 at 7:19 am

        Hi There! I don't find this hummus at all grainy. Cooking the chickpeas for the longer period of time really helps to break down the skins. Feel free to cook the chickpeas, let them cool and then remove the skins. However, when blended warm with the cooking liquid, I find this extremely smooth.

        Reply
    7. Robin

      May 18, 2020 at 12:18 pm

      I made this humus following the instructions exactly! As I didn’t have any tahini it was omitted from the recipe. I was extremely pleased with the results and plan to make this all summer!!!!
      My question is what is the best vessel to use if I want to freeze any portion that has not been used?
      Thank you for this wonderful recipe!!!

      Reply
      • Kristen Chidsey

        May 18, 2020 at 12:58 pm

        Hi Robin! I am so glad you enjoyed so much! I freeze 1/2 to 1 cup portions in either quart-size freezer-safe bags or small freezer-safe containers. I prefer the freezer-safe bags as they are easier to remove the air before freezing.

        Reply
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