Hummus with fresh lemons and dried chickpeas on the side

Instant Pot Hummus

You won't believe how easy restaurant quality hummus is to make at home. Made with dried chick-peas and wait for it-----sunflower seeds, this hummus recipe without tahini is going to become your new FAVORITE hummus recipe. 
5 from 6 votes
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Course: Appetizer
Cuisine: Mediterranean
Keyword: Instant Pot Hummus
Prep Time: 5 minutes
Cook Time: 40 minutes
Pressure Release: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 134kcal
Author: Kristen Chidsey


  • 2 cups dry chickpeas
  • 1/4 cup raw sunflower seeds shelled
  • 1 clove of garlic peeled
  • 2 teaspoons salt divided
  • 4 cups water
  • 1/4 cup fresh lemon juice
  • 1/3 cup reserved cooking liquid
  • 1/4 cup extra virgin olive oil


  • Place chickpeas, sunflower seeds, garlic, water and 1 teaspoon of salt into the inner pot of pressure cooker. 
  • Place lid on pressure cooker and turn vent knob to "sealing." Set to cook on high pressure for 40 minutes.
  • Let pressure release naturally.
  • Strain chickpeas, garlic clove, and sunflower seeds over a large bowl to reserve the cooking liquid. 
  • Process the chickpeas (and seeds and garlic) along with the lemon juice remaining teaspoon of salt in a food processor until smooth. 
  • Add in the reserved cooking liquid and olive oil and process until smooth and creamy. 
Nutrition Facts
Instant Pot Hummus
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 300mg13%
Potassium 236mg7%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 15IU0%
Vitamin C 2.7mg3%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!