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.
Place chickpeas and 6 cups of water into the instant pot.
Place lid on pressure cooker and turn 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.
Transfer the chickpeas into the food processor that has been fitted with an s-blade.
Add in 1/4 cup reserved cooking liquid, salt, cumin, paprika, garlic, tahini, and lemon juice. Process until the chickpeas are creamy and smooth, adding an additional 1/4 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, add in more cooking liquid if needed.
Serve as desired.
Tahini Free Hummus: In place of the tahini, add in 3 tablespoons sunflower seed butter or add in an additional 1- 2 tablespoons of olive oil to keep the hummus creamy.
Garlic: If you love garlic add up to 1 tablespoon garlic, but if you don't like it, omit.
Hummus will store in the refrigerator for up to 5 days and be frozen for up to 3 months. Be sure defrost
To prepare this hummus with canned chickpeas, use 3 cups of drained chickpeas and cut the salt to 1/2 teaspoon. For the cooking liquid, use filtered water.