Instant Pot Hummus

An overhead shot of a bowl of hummus topped with sun dried tomatoes

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5 from 1 vote

A delicious and easy no soak recipe that will be ready in just over an hour. There's nothing like homemade hummus!

Prep Time5

Cook Time1 20

Course: Snack

Cuisine: Mediterranean

Servings: Servings

Calories: 186kcal

Author: Lynn Polito

Equipment

Instant Pot

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.

Nutrition