Instant Pot Hummus
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4.58 from 7 votes

Instant Pot Hummus

This Instant Pot Hummus is creamy and full of flavor. It's all the flavor of store bought hummus at a fraction of the cost and super easy to make!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dishes
Cuisine: Greek
Keyword: Instant Pot Hummus, Pressure Cooker Hummus
Servings: 8
Calories: 68kcal
Author: Urvashi Pitre

Ingredients

  • 1/2 cup chickpeas, dried
  • hot water, to cover the chickpeas
  • 1 teaspoon Salt
  • 3-4 cloves Garlic peeled
  • 2 tablespoons tahini (sesame paste)*
  • 1 lemon, juiced

Optional Garnish:

  • Smoked Paprika
  • 2 tablespoons Italian parsley, chopped
  • 1 tablespoon olive oil
  • 1/4 cup 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.

Notes

  • 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!

Nutrition

Serving: 1g | Calories: 68kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Sodium: 292mg | Potassium: 52mg | Vitamin A: 85IU | Vitamin C: 3.3mg | Calcium: 9mg | Iron: 0.5mg