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.
Servings: 16
Ingredients
- 1 cup dry chickpeas
- 6 cups water
- ¼ cup reserved cooking liquid + more as needed
- ½ tablespoon minced garlic optional
- ½ teaspoon cumin optional
- ½ teaspoon smoked paprika optional
- 1 teaspoon kosher salt
- ¼ cup fresh lemon juice
- 3 tablespoons tahini see note
- 3 tablespoons extra virgin olive oil
Instructions
- Place 1 cup dry chickpeas, rinsed and sorted, into the inner pot, along with 6 cups water. 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 the +/- buttons.
- Once cook time has elapsed, let pressure release naturally. Then open up the Instant Pot, strain the cooked 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.
- To the food processor, add in ¼ cup reserved cooking liquid, ½ tablespoon minced garlic, ½ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, ¼ cup fresh lemon juice, and 3 tablespoons tahini. Process until the chickpeas are creamy and smooth, adding up to 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, drizzle in 3 tablespoons extra virgin olive oil, and blend until creamy.
- Taste and adjust seasonings and add in more cooking liquid if needed.
- Serve as desired.
Video
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 3 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
