Instant Pot Hummus

4.23 from 9 votes

This Instant Pot hummus from scratch starts with dried chickpeas and takes less than an hour to make—and that's start to finish time. There's no need to soak the beans. The result is lush, rich, creamy, and full of flavor.

Course Appetizer Recipes

Cuisine Middle Eastern

Keyword hummus, hummus from scratch, hummus with dried beans, instant pot hummus

Prep Time 10

Cook Time 30

Additional Time 15

Total Time 55

Servings servings

Calories 171kcal

Author Robin Donovan

Ingredients

1 cup dried chickpeas
1 teaspoon kosher salt
1 small garlic clove
1 teaspoon salt
¼ cup plus 2 tablespoons tahini paste
Juice of 2 to 3 lemons
3 tablespoons olive oil
2 teaspoons ground cumin
½ teaspoon cayenne pepper

Instructions

Rinse the chickpeas and then put them in the Instant Pot. Add 4 cups of water and the salt.
Cover the pot, set the valve to the sealing position, and cook on high pressure for 30 minutes.
When the cooking time is up, let the pressure release naturally for about 15 minutes. Release any remaining pressure and drain the beans, reserving about 1/2 cup of the cooking liquid.
Mince the garlic in a food processor.
Add the chickpeas, tahini paste, juice of 2 lemons, olive oil, cumin, and cayenne to the food processor and process until very smooth.
If the hummus is too thick, add the reserved cooking liquid or water, a tablespoon or two at a time, and process until well incorporated. Repeat until the desired consistency is reached. You can also add additional olive oil at this stage, if needed.
Taste and add additional lemon juice, salt, or other ingredients as needed.

Video

Notes

1. If you don't have dried chickpeas, you can use canned. Substitute 2 (15-ounce) cans, drained and rinsed. Skip steps 1, 2, and 3. Proceed with the recipe starting with step 4.

2. For different flavor variations, see the suggestions in my post.

Nutrition