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!
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I love making dips. They are some of my favorite recipes to make! My kids love dips and you can dip anything in them, crackers, bread, or veggies. The sky is the limit!
Making your own hummus at home is cheap and easy! Instead of buying those already made ones, you can make double or triple the amount of hummus for a portion of the cost.
Don't forget to check out these other delicious dip recipes for your next party!
- Baked Clam Dip
- Sweet and Spicy Cranberry Jalapeno Dip
- Caramel Apple Cheesecake Dip
- Whipped Feta with Honey Dip
- Roasted Garlic and Eggplant Dip
Why You'll Love This Instant Pot Hummus
- It's easy to make! The Instant Pot does all the hard work for you. Let the beans cook up and then puree them in the food processor to your liking.
- No need to soak the beans! The chickpeas are in the Instant Pot for a long time, so you don't have to worry about soaking the beans.
- Homemade hummus is so much better than store bought! I love being able to control the ingredients in my food, and that is why I love making my own hummus at home.
A little background on Hummus
Hummus has been around for centuries. It is a Middle Eastern dish that was traditionally served with pita bread. Chickpeas 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!
Equipment You'll Need
How To Make Instant Pot Hummus
- 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 teaspoon of baking soda to the Instant pot as well. This will make the skins of the chickpeas 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 chickpeas 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 chickpeas for doneness.
- Add the chickpeas to the blender and blend that for about 1 minutes. Then add the tahini. Blend that again. The mixture will be very thick. Add ¼ cup of water at a time 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 airtight container and keep refrigerated until ready to use.
Should I Soak Chickpeas Before Making Instant Pot Hummus?
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 so you don't have to worry about soaking them overnight.
Variations
This hummus is delicious just the way it is, but you can add lots of spices to make it different every time!
- Everything Bagel Hummus- Add 1 tablespoon of Everything Bagel seasoning to the food processor when blending the chickpeas.
- Spicy Hummus- Add 1 tablespoon of your favorite hot sauce to the food processor.
- Roasted Garlic Hummus- Roast a head of garlic and add it to the food processor when blending the chickpeas.
- Roasted Red Pepper Hummus- Add a small jar of roasted red peppers, drained, to the food processor with the chickpeas.
- Sundried Tomato Hummus- Add 2 tablespoons of drained sundried tomatoes to the food processor.
How To Make Instant Pot Hummus Extra Creamy
The key to making creamy hummus is to deal with the skins of the chickpeas. A lot of places will suggest pealing them individually. I wasn't about that.
First, it's a lot of work. Those chickpeas are tiny! Second, those chickpeas 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!
Frequently Asked Questions
You don't have to precook canned chickpeas, so they wouldn't need to cook in the Instant Pot, therefore just making this recipe hummus, but Instant Pot Hummus. To make this recipe with canned chickpeas, follow the recipe after cooking the chickpeas.
In an airtight container, this hummus will last up to 5 days in the refrigerator.
Yes! Hummus freezes beautifully! Place the cooled hummus into an airtight container and freeze for up to 3 months.
Other Recipes To Try
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Instant Pot Hummus
Equipment
Ingredients
- 1 cup Dried Chickpeas
- 6 Garlic cloves
- 1 Onion Peel and cut in half
- 1 ½ teaspoon Salt
- 4 cups Water
- ½ cup Tahini
- ¼ cup Lemon juice Juice of 2 lemons
Instructions
- 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 teaspoon 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.
Notes
- The baking soda in the Instant Pot will allow the skins to come off the chickpeas easily and blend into a creamy dip.
- Hummus will last in the refrigerator for up to 5 days in an airtight container.
Chris
what is the red on top of your hummus in this photo?
I'm going to give it a shot. Thanks.
lynnswayoflife
I topped this hummus with sun dried tomatoes, but that is totally optional!
Leslie
There is a lot of tahini in this recipe!
Typically I see 1 can of chickpeas and 2 T of tahini in recipes. It is an expensive ingredient so I would like to know if this is correct and how much hummus the recipe makes? 3 cups?
lynnswayoflife
Yes! It is a lot of tahini, but this recipe makes over 3 cups of hummus. I was able to fill a large plastic takeout container full of hummus. This recipe would still be delicious if you wanted to use 3/4 or 1/2 cup and then add more if you needed.