Pressure Cooker Hummus is so good, you’re never going to want to make it a different way. Pressure cooking the chickpeas not only changes their texture, but changes how the flavors are infused as well. This is absolutely worth the effort to make it this way.
So I posted a hummus recipe from canned chick peas several years ago, but I like cooking my own chick peas. Yesterday I made twice as many chick peas as I need, and now I have enough to make chana masala, or a new Greek chickpea soup I want to try. You can use your Instant Pot to make this Pressure Cooker Hummus recipe with ease.
Pressure Cooker Hummus
This Pressure Cooker Hummus recipe is much like the old one, except I made the chickpeas in the Instant Pot, and I cut down the quantity a little bit because otherwise it makes a lot of hummus. Another nice aspect of cooking your own chick peas because you don’t have to use a whole can of it if you don’t want to.
I never remember to soak the night before. Ever. So I quick-soak, which is done by soaking your beans in boiling water. An hour later, they’re fully soaked and ready to go. I love it.
This Pressure Cooker Hummus recipe another dump and go. Make the chickpeas, dump everything into a blender, you’re done. Easy peasy. Not to mention this tastes far better than any store bought hummus you’ve ever eaten. This is much more cost-effective and tastes so much better, I’m switching to this method from now on.
LOOKING FOR SOMETHING TO PUT THE HUMMUS ON? TRY OUT MY KETO LOW CARB SEED CRACKERS!
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This Pressure Cooker Hummus is made super easy in your Instant Pot. It's all the flavor of store bought hummus at a fraction of the cost!
- 1/2 cup chickpeas, dried
- hot water, to cover the chickpeas
- 3-4 cloves garlic, peeled
- 2 tablespoons tahini (sesame paste)*
- 1 teaspoon salt
- 1 lemon, juiced
- Soak the chickpeas in hot water for 1 hour. Consider doubling the amount you're making so you will have left overs for chana masala or other yummy dishes.
Once they're soaked, place in a Instant Pot with enough water to cover, add a little salt to taste, and pressure cook them for 20 minutes at High Pressure. Use Natural Pressure Release.
Drain the beans and reserve about 1/4 cup of the water. You need about 1 cup of cooked chickpeas.
- Place all ingredients except garnish in the bowl of a food processor or blender.
- Process until smooth.
- Pour into bowl and decorate with garnish ingredients.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.