This Instant Pot hummus comes together in a little over an hour and is delicious! You do not have to soak the beans, so you can make it same day. The instant pot does all the work for you! This is the link for the Instant Pot I have and I absolutely love it! Give it at try, you won't regret it!
A little background on Hummus
Hummus has been around for centuries. It is a Middle Eastern dish that was traditionally served with pita bread. Chick peas were one of the first legumes ever harvested. People tried to use them however they could back then. Originally combined with lemon juice and olive oil, over the years it has morphed into the hummus we know today. Now, you can find hummus in just about every supermarket in every different flavor, including chocolate!
This hummus has chick peas, garlic, tahini, lemon juice, and olive oil in it. It's best to use a good quality tahini. Linked here is the tahini I used. A lot of the store brands have all sorts of other ingredients in them. I like making things at home from scratch because I can control what goes into the recipe. I understand a lot of the ingredients are to preserve the hummus, so just keep in mind this one will last in the fridge for a few days.
Tips and Tricks
When researching the best way to make hummus, a lot of people soaked the beans overnight. You can do this, but you don't have to. When making Instant Pot Hummus, add extra salt to rehydrate the beans and to cook them fully. Another point that a lot of blogs made was to peel the chick peas individually once they were cooked. I wasn't about that. First, it's a lot of work. Those chick peas are tiny! Second, those chick peas are hot! It's nearly impossible to peel them all when they are scorching hot. I'm impatient so I didn't want to wait the extra time to let them cool, then handle them, then peel each and puree them. Instead, I added a half teaspoon of baking soda and it made the skins super soft. When you puree them they don't add a course texture, they basically disintegrate into the hummus. Perfect!
Check out some of my other Vegan recipes! Roasted Cherry Tomato soup linked here.
Instant Pot Hummus
- 1 cup Dried Chickpeas
- 6 Garlic cloves
- 1 Onion Peel and cut in half
- 1 ½ tsp Salt
- 4 cups Water
- 1 cup Tahini
- ¼ cup Lemon juice Juice of 2 lemons
- Rinse the chickpeas under running water.
- Add the chickpeas, 2 garlic cloves, onion, 4 cups of water, and salt to the Instant Pot. Add ½ tsp of baking soda to the Instant pot as well. This will make the skins of the chick peas incredibly soft so they easily blend in the blender later on.
- Turn the Instant Pot on high for 1 hour. Then let it naturally release for 30 minutes.
- While the Instant Pot is naturally releasing, get a high speed blender or a food processor and pour the lemon juice and the 4 garlic cloves into the bottom. Let that sit until the natural release is complete. The lemon will help reduce the pungency of the garlic.
- After the Instant Pot is done releasing, carefully open the lid. Drain the chick peas over a bowl so you can save the liquid. Try to fish out the onion and throw it out. It may have cooked down to nothing, and if that's the case do not worry about getting all the pieces out. Check the chick peas for doneness.
- Add the chick peas to the blender and blend that for about 1 minutes. Then add the tahini. Blend that again. The mixture will be very thick. Add some of the reserved cooking liquid to the blender to thin out the mixture. Add it ¼ cup at a time as to not make it too runny from the cooking liquid. Keep blending until you are happy with the texture. I like mine a little thicker, so I added ¾ cup of the cooking liquid. You can always add more liquid, but you can't take it back.
- When the hummus is to the thickness that you desire, serve immediately and top with extra virgin olive oil, chopped parsley, and sprinkle with paprika. If not serving immediately, place it in an air tight container and keep refrigerated until ready to use.
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