You will love this smooth, creamy hummus made from dried chickpeas in the instant pot in just over an hour. With just a few simple and healthy ingredients, this Instant Pot Hummus is the best creamy dip for any occasion!
If you have not tried making hummus in the instant pot yet, you must give it a go today! It is so easy and so delicious.
My kids love to eat hummus as an after-school snack with carrots or chips. So having this homemade hummus in the refrigerator makes it easy for me to have a healthy snack ready for them.
This is also a great dip to serve at any get-together or party. Serve it with veggies, pita bread, or chips.
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What is Hummus?
Hummus is a dip or spread typically prepared from mashed chickpeas (also known as garbanzo beans), tahini (sesame paste), olive oil, garlic, salt, and lemon juice. It is a popular dish in the Middle East and Mediterranean cuisines, and its popularity has spread worldwide.
Hummus is typically served as an accompaniment to falafel, grilled chicken, or other meat. Hummus can be served as a dip for vegetables, pita bread, or chips or a spread for sandwiches and wraps.
Chickpeas are the main ingredient for hummus and contain good fiber, protein, B vitamins, and manganese. This makes hummus a healthy and versatile dish rich in protein, fiber, and healthy fats.
Why make Hummus at home?
Making hummus at home has several benefits. First, you can control the ingredients and adjust the seasoning to your taste. When you make hummus at home, you can use fresh, high-quality ingredients and adjust the salt, lemon juice, and other herbs to your liking. This can result in more flavorful and nutritious hummus than store-bought versions.
Another benefit of making hummus at home is that it is more cost-effective. Dried chickpeas are much cheaper than canned ones. Plus, when you make hummus at home, you can make a larger batch and store it in the refrigerator or freezer for later use.
Why use Instant Pot to make Hummus?
One way to simplify making hummus is to use an Instant Pot. This versatile kitchen appliance can cook chickpeas quickly and evenly, giving them a smooth, creamy texture that is great for making hummus.
Here, I’ll show you how to make Instant Pot hummus and give you tips on choosing the right ingredients, blending the hummus right, adjusting the seasoning, and storing it for later.
So, whether you’re a hummus lover or new to the dip, let’s learn how to make delicious and healthy Instant Pot hummus at home.
Ingredients You’ll Need
Chickpeas: I recommend using dried chickpeas instead of canned ones for a smoother texture and better flavor. I recommend rinsing and soaking the chickpeas overnight before using them. However, you can make hummus in the instant pot without soaking too.
Garlic: Adds an aromatic and savory flavor to the hummus.
Salt: is used to enhance the flavor.
Tahini: It is made from sesame seeds and is an essential ingredient in hummus.
Cumin: Adds earthy flavor to the hummus.
Paprika: is used for a smoky flavor and a little spice to the hummus.
Lemon juice: gives the hummus a tangy fresh taste
Olive oil: is used for a rich and smooth texture.
Garnish: chopped parsley can add a fresh and vibrant flavor.
How to make Hummus?
Soaking the Chickpeas
I recommend letting the chickpeas soak in water all night. They will get softer as a result, cutting down on cooking time. To do this, fill a bowl with 4 cups of water and add the dried chickpeas. Leave them in the water overnight or for at least 8 hours.
That said, you can make hummus without soaking the chickpeas too.
Cooking Chickpeas in the Instant Pot
If you have soaked chickpeas, drain them from the water and rinse them under cold water.
Add chickpeas and water, salt, garlic, and bay leaves in the Instant Pot. Close the lid and pressure cook the chickpeas for 30 minutes if you soaked them overnight or 60 minutes if you didn’t.
After the Instant Pot beeps, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
Drain the cooked chickpeas and transfer them to a bowl and set aside.
(Optional) Add water to the bowl with chickpeas. Place your hands in the bowl and stir the chickpeas so their outer shells come off. Using a slotted spoon, collect the shells and remove them. Drain the water. This optional step helps to make hummus creamier and tastier. Set the drained chickpeas aside.
Prepare Tahini Paste
You can make the tahini paste at home or buy ready tahini paste from the store.
Here is the detailed recipe for how to make the tahini paste.
If buying, I have used tahini paste from Trader Joe’s, which works great in this recipe. Stir it well before using it.
Blend the Hummus
Transfer the chickpeas to a food processor. Add the tahini, garlic, cumin powder, paprika, and lemon juice.
Blend to a smooth paste while the chickpeas are still warm. Start at a low speed, then increase the speed slowly to high. Blend until smooth.
Slowly add olive oil while blending. Leave 1-2 teaspoons for topping while serving.
Add cold water as needed to get a creamy texture. If the hummus is too thick, add chilled water until you achieve the desired consistency. Then, adjust the seasoning based on taste.
How to Serve?
Transfer the hummus to a bowl or plate and sprinkle some ground cumin and paprika. Garnish with finely chopped parsley and drizzle some olive oil.
Hummus can be served with various dipping options, including pita bread or chips, vegetables, and sandwiches or wraps. You can also use hummus as a spread on toast or crackers.
How to Store Hummus?
You can keep hummus in the refrigerator in an airtight container for a week. Stir the hummus well before serving because it may thicken and harden in the refrigerator. You can freeze hummus for up to three months to make it last longer. It’s best to freeze the hummus in small amounts to thaw only what you need.
Pro-Tips
Choosing the Right Chickpeas: Use dried chickpeas instead of canned ones for the best results. Choose high-quality chickpeas and make sure they are not too old or stale.
Using Fresh Ingredients: Use fresh garlic, lemon juice, and olive oil to ensure the best flavor. I also like to make tahini at home (hint: it is super easy) for the best flavor.
Blending the hummus properly: Properly blending is crucial for achieving a smooth and creamy texture. Blend to a smooth paste while the chickpeas are still warm. Start at a low speed, then increase the speed slowly to high. Add cold water as needed to get a creamy texture.
Adjusting the seasoning to taste: The amount of salt, lemon juice, and other seasonings needed for the hummus will depend on your preference. Taste the hummus as you blend it, and adjust the seasoning as needed.
Variations
Hummus is a versatile dip that you can modify to your taste. Here are some different versions to try:
Roasted garlic hummus: The garlic in your hummus will taste rich and spicy if you roast it. Just wrap a whole bulb of garlic in foil and bake it until it’s soft and smells good. Before you mix the hummus, squeeze the roasted garlic cloves into it.
Extra Tip: You can cook the garlic in olive oil in a small saucepan on the stovetop on medium-low heat. Once the garlic is golden on all sides, take off the heat. Use this garlic when blending the hummus and the garlic-infused oil for topping when serving the hummus.
Roasted red pepper hummus: Adding charred red peppers to hummus imparts a sweet and smoky flavor. Roast red pepper in the oven until the skin is seared, then remove the skin and combine the pepper with the remaining ingredients.
Spicy hummus: To add heat, add some chili flakes when blending the hummus. Add some fresh jalapeños or hot sauce for a more intense heat.
Cilantro lime hummus: Adding fresh cilantro and lime juice to your hummus will give it a bright and zesty flavor. Blend in some fresh cilantro leaves and lime juice before adjusting the seasoning to taste.
Frequently Asked Questions
Yes, you can use canned chickpeas if you don’t have dried or are short on time. However, drain and rinse the canned chickpeas before using them.
Homemade hummus can be stored in the refrigerator for up to a week. After that, store it in an airtight container.
Blend it for several minutes to make the hummus smoother, stopping to scrape down the sides. Add more water or olive oil, or peel the chickpeas before blending.
Yes, hummus can be frozen for up to three months. To use, thaw in the refrigerator or at room temperature for a few hours.
More Dips You’ll Love
Instant Pot Hummus
Ingredients
- 1 cup Chickpeas (Chole/Garbanzo beans), dry
- 2 cloves Garlic
- 2 Bay leaf (Tej Patta)
- 1 teaspoon Kosher Salt
- 4 cup Water
For Hummus
- 3 cloves Garlic
- 1/4 cup Tahini
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/4 teaspoon Paprika
- 1/4 cup Lemon juice
- 3 tablespoon Olive Oil, divided
- Parsley , finely chopped, to garnish
Instructions
- Optional (but recommended): Soak dried chickpeas in 4 cups water overnight. Drain soaking liquid and follow the next steps.
- Rinse chickpeas under cold water.
- Add the chickpeas to the Instant Pot along with the water, salt, garlic and bay leaves.
- Pressure cook: For overnight soaked chickpeas: Set to high pressure mode for 30 minutes. For no-soak chickpeas: Set to high pressure mode for 60 minutes.
- When the Instant Pot beeps, let the pressure release naturally for 15 minutes, then release any remaining pressure manually.
- Drain the cooked chickpeas and transfer to a bowl and cover them with cold water.
- (Optional) Place your hands into the bowl and move the chickpeas around so the outside shell falls off. Scoop up the shells using a slotted spoon and remove them. While this step is not necessary will make your hummus much more creamier and delicious. Drain the chickpeas and set aside.
For Hummus
- Transfer the chickpeas to a food processor.
- Add the tahini, garlic, cumin powder, paprika, and lemon juice. Blend to a smooth paste while the chickpeas are still warm. Start at a low speed, then increase the speed slowly to high. Blend until smooth.Add cold water as needed to get a creamy texture.Slowly add olive oil one tablespoon at a time while blending. Leave 1-2 teaspoons for topping while serving.
- Transfer to a bowl. Sprinkle some ground cumin and paprika on top. Garnish with some finely chopped parsley. Drizzle some olive oil and enjoy!
Great recipe: thank you. Re: the nutritional value chart, this is for what measurement of hummus, please? Per tablespoon? Per 1/4 cup? Thanks.
Just finished making this. My daughter said it’s the best hummus she’s ever tried-and she’s tried many! Taking the skins off is definitely worth the effort as it comes out super smooth and creamy. Thanks for the beautiful recipe and well explained instructions.
Hi Linda – Delighted to hear that! Enjoy your delicious creation! 🥳🍽️
Can we do this without Thahini? Is there a Thahini replacement as i am avoiding seseame.
Hey Shalini – I have not tried, but I see online that nut butters (such as peanut, almond or cashew) are a good substitute. Hope you enjoy it!