instant pot hummus

Learn how to make luxurious creamy smooth Instant Pot Hummus (Pressure Cooker Hummus) with simple, real, healthy ingredients. Hearty rich, deliciously flavorful Homemade Hummus Recipe that makes a satisfying party appetizer dip or spread.

Instant Pot Hummus

(225 grams) dried chickpeas (garbanzo beans)

whole head (40 grams) garlic (, crushed)

bay leaves

(212 grams) onion (, halved)

(6 grams) fine salt

(1L) water

(3.2 grams) ground cumin

(17 grams) garlic cloves (, crushed)

(250 milliliters) tahini

(63 milliliters) fresh lemon juice ((from 2 lemons))

Optional - Soak Chickpeas Overnight: Place ½ lb (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour in 4 cups (1L) cold water, then give it a few stirs. Allow chickpeas to soak overnight for 8 - 16 hours. *Pro Tip: If your house is very warm, place container in the fridge to avoid fermentation.

Rinse Chickpeas: Rinse soaked or no-soak chickpeas under cold water. Pick out any stones or debris. Drain well.

Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked or all of the soaked chickpeas, 2 bay leaves, 1 whole garlic, and 1 halved onion in Instant Pot. Add Salt: -For No-Soak Chickpeas: add in 1 ½ tsp (9g) fine salt. -For Soaked Chickpeas: add in 1 tsp (6g) fine salt. Pour in 4 cups (1L) cold water, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: -For No-Soak Chickpeas: High Pressure 60 minutes + Natural Release 20 minutes. -For Soaked Chickpeas: High Pressure 15 minutes + Natural Release 20 minutes. Open the lid carefully.

Purée Garlic &amp; Chickpeas: While the chickpeas are natural releasing, soak 6 garlic cloves in ¼ cup (63ml) freshly squeezed lemon juice in a blender for 20 - 30 minutes before blending (*Pro Tip: This dramatically reduces the garlic&#x27;s pungency).Discard onion and bay leaves. Taste the chickpeas and ensure they are fully cooked. Drain the chickpeas and cooked garlic cloves really well, then set aside the chickpeas and chickpeas liquid. Blend garlic with lemon juice. *Pro Tip: You will want to blend the chickpeas while they are hot. Add drained chickpeas, cooked garlic cloves, 1 tsp (3.2g) ground cumin, and ¾ cup (188ml) chickpeas liquid to the garlic lemon juice in blender. *Pro Tip: If you like thinner hummus, add 1 cup (250ml) - 1 ¼ cup (313ml) chickpeas liquid (adjust accordingly). First, blend chickpeas over the lowest speed, then increase the speed slowly to high. Blend until desired smoothness.

Make Hummus: In a large mixing bowl, mix 1 cup (250ml) tahini and mashed chickpeas mixture together. *Pro Tip: If serving the hummus immediately (with no leftover), mix in 2 tbsp (30ml) extra-virgin olive oil for extra smoothness. If not, skip this step. Taste and season with more salt to open up the flavors (for reference, we added 2 large pinch of salt).

Serve Instant Pot Hummus: Garnish hummus with finely chopped parsley, freshly ground cumin, and paprika. Drizzle with extra virgin olive oil, then serve. Enjoy!~ :)

You will love this smooth, creamy hummus made from dried chickpeas in the instant pot in just over an hour. With just a few simple and healthy ingredients, this Instant Pot Hummus is the best creamy dip for any occasion!

Chickpeas (Chole/Garbanzo beans) (dry)

Garlic

Bay leaf (Tej Patta)

Kosher Salt

Water

Tahini

Ground Cumin (Jeera powder)

Paprika

Lemon juice

Olive Oil (divided)

Parsley (finely chopped, to garnish)

Optional (but recommended): Soak dried chickpeas in 4 cups water overnight. Drain soaking liquid and follow the next steps.

Rinse chickpeas under cold water.

Add the chickpeas to the Instant Pot along with the water, salt, garlic and bay leaves.

Pressure cook: For overnight soaked chickpeas: Set to high pressure mode for 30 minutes. For no-soak chickpeas: Set to high pressure mode for 60 minutes.

When the Instant Pot beeps, let the pressure release naturally for 15 minutes, then release any remaining pressure manually.

Drain the cooked chickpeas and transfer to a bowl and cover them with cold water.

(Optional) Place your hands into the bowl and move the chickpeas around so the outside shell falls off. Scoop up the shells using a slotted spoon and remove them.  While this step is not necessary will make your hummus much more creamier and delicious.  Drain the chickpeas and set aside.

Transfer the chickpeas to a food processor.

Add the tahini, garlic, cumin powder, paprika, and lemon juice.  Blend to a smooth paste while the chickpeas are still warm.  Start at a low speed, then increase the speed slowly to high. Blend until smooth.Add cold water as needed to get a creamy texture.Slowly add olive oil one tablespoon at a time while blending. Leave 1-2 teaspoons for topping while serving.

Transfer to a bowl. Sprinkle some ground cumin and paprika on top. Garnish with some finely chopped parsley. Drizzle some olive oil and enjoy!

For Hummus

Great recipe: thank you.   Re: the nutritional value chart, this is for what measurement of hummus, please?   Per tablespoon?  Per 1/4 cup?  Thanks.

Just finished making this. My daughter said it’s the best hummus she’s ever tried-and she’s tried many! Taking the skins off is definitely worth the effort as it comes out super smooth and creamy. Thanks for the beautiful recipe and well explained instructions.

Can we do this without Thahini? Is there a Thahini replacement as i am avoiding seseame.

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Instant Pot Hummus is made with just a few simple ingredients and with the magic of the Instant Pot it can be ready in no time. Perfect for dipping veggies or pita chips, this hummus is sure to be a hit at your next party or gathering.

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Top 2 instant pot hummus recipes from across the web

The most viewed instant pot hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Hummus

Instant Pot Hummus

The most viewed instant pot hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine