Instant Pot 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 cooks them in a fraction of the time that it would take on the stovetop. This is absolutely worth the minimal effort to make it this way.
I posted a hummus recipe from canned chickpeas several years ago, but I like cooking my own chickpeas.
Yesterday I made twice as many chickpeas as I need, and now I have enough to make chana masala or this vegan Chickpea soup recipe. You can use your Instant Pot to make this Pressure Cooker Hummus recipe with ease.
Instant Pot Hummus
This Instant Pot Hummus recipe is much like one I've made in the past, except I made the chickpeas in the Instant Pot. Another nice aspect of cooking your own chickpeas because you don't have to use a whole can if you don't want to.
Canned chickpeas do not need to be soaked, but I think going through the extra steps of soaking them yourself takes this hummus recipe to the next level.
You can eat canned chickpeas straight out of the can, because they have already been cooked. Dry chickpeas cannot be eaten raw and need to be soaked before consuming.
Preparing Dry Chickpeas For Instant Pot Hummus
I never remember to soak chickpeas 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. An even faster way to get me quickly enjoying Instant Pot Hummus.
Ingredients You'll Need
- Dried Chickpeas, dried
- Kosher Salt
- Garlic
- tahini
- Lemon
How To Make Instant Pot Hummus
- Rinse and remove any debris from the chickpeas. Soak in boiling water for one hour.
- Place soaked chickpeas in the Instant Pot with enough hot water to cover. Add salt to taste so it infuses with the chickpeas, and cook with High Pressure for 20 minutes. Use Natural Pressure Release.
- Drain the chickpeas, make sure to save about 1/4 cup of the water.
- Place 1 cup of chickpeas in a blender or food processor, along with reserved water, garlic cloves, tahini, and lemon juice. Blend until smooth.
- Pour into a serving bowl and garnish with the olive oil, smoked paprika, and Italian Parsley. Top with toasted pine nuts.
Make Instant Pot Hummus From Chickpeas
This Pressure Cooker Chickpea Hummus recipe is another dump and go recipe. Make the chickpeas in the Instant Pot, dump everything into a blender until smooth, you're done. Easy peasy. Not to mention this tastes far better than any store-bought hummus you've ever eaten.
How Long Does It Last?
Homemade hummus doesn't last as long as store-bought hummus, but it is still worth making. If you're not a big snacker, no need to worry. This recipe lasts between 3-4 days in an airtight container in the refrigerator.
More Of Our Best Dip Recipes And Bites To Eat
Try out my low carb crackers!
My Instant Pot Baba Ghanoush Dip! It's a delightful treat for guests and they won't know you saved 45 minutes by making it in the Instant Pot rather than the oven!
Still can't get enough Greek recipes? Make my 5 ingredient Tzatikiki Dip that you can eat with pita chips or spoon over Gyros also made in the Instant Pot.
Tips And Tricks For Instant Pot Hummus
- Rinse and remove debris from the dried chickpeas.
- After they have soaked in water, you know they are done when the chickpeas split easily between two fingers.
- Toast whatever nuts you have in your pantry for a depth of flavor and an added crunch to the hummus!
If you like this Instant Pot Hummus recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Ingredients
- 1/2 cup (82 g) Dried Chickpeas, dried
- hot water, , to cover the chickpeas
- 1 teaspoon (1 teaspoon) Kosher Salt,
- 3-4 cloves (3 cloves) Garlic, peeled
- 2 tablespoons (2 tablespoons) tahini, (sesame paste)*
- 1 (1) Lemon, juiced
Optional Garnish:
- Smoked Paprika
- 2 tablespoons (2 tablespoons) Chopped Parsley, chopped
- 1 tablespoon (1 tablespoon) olive oil
- 1/4 cup (33.75 g) pine nuts, , toasted (put into a small pan and toast over low-medium heat until they turn light brown)
Instructions
- Soak the chickpeas in hot water for 1 hour. Consider doubling the amount you're making so you will have leftovers for chana masala or other yummy dishes.
- Once they're soaked, place in an 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 a bowl and decorate with garnish ingredients.
- Eat.
- Rinse and remove debris from the dried chickpeas.
- After they have soaked in water, you know they are done when the chickpeas split easily between two fingers.
- Toast whatever nuts you have in your pantry for a depth of flavor and an added crunch to the hummus!
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Peternfl
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