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You are here: Home / Recipes by Category / Dips / Instant Pot Hummus – Extra Creamy!

Instant Pot Hummus – Extra Creamy!

May 11, 2020

Last modified on July 9th, 2021

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white bowl of hummus with crackers, vegetables, and herbs

Instant Pot Hummus is creamy smooth beyond anything you can buy at a store and so EASY!  Dip it, spread it, marinate with it . . . the options are endless once you master this incredibly easy homemade hummus.


white bowl of hummus with crackers, vegetables, and herbs

I don't believe I even tried hummus until I was in my late 20s.  Even then, it was a “yeah, this is pretty good, but can I just eat a giant bowl of those pita chips.”

Then I tried my brother-in-law's homemade hummus . . .

“What is this dip?!  Care if I eat 90% of it?  How much is too much dip to put on one tiny cracker?”  (Anyone else think a 3:1 hummus to cracker ratio is just right?)

My fridge has been stocked with hummus ever since.  Problem is, as much as I love store-bought Sabra hummus (especially the pine nut flavor), it just doesn't compare to my BIL's homemade hummus that was like a warm, fluffy, cloud of creamy heaven.

Well, after conquering this sweet Cookie Dough Hummus, I decided it was time to master the savory side of things.

I did a ridiculous amount of research, spent hours peeling chickpeas to get maximum creaminess, tested four different brands of tahini, and adjusted seasonings more times than I can count to finally be able to bring you

THE BEST EVER HUMMUS RECIPE I'VE EVER DIPPED A PITA CHIP IN.

Ahhh!  I'm so excited to get this in your hands, let's do it!

Quick note:  Garbanzo Beans and Chickpeas are the same thing.  I just wanted to clarify that so no one is confused as I use the terms interchangeably.

white bowl of hummus with crackers, vegetables, and herbs

WHY YOU WILL LOVE CREAMY INSTANT POT HUMMUS

  • No peeling chickpeas.  I agree that removing that outer layer will get you super creamy hummus, but dang, I don't have time for such tedious activities.  Instead, cook your own garbanzo beans in the pressure cooker so you can overcook them until they are so soft that there is no need to peel them.  More on that below!
  • Don't want to take the time to cook dried garbanzo beans?  I've got a trick for canned beans too!  See the tips below!
  • Fluffy, light, and ultra creamy – store-bought hummus gonna need to take a back seat to this version ASAP!
  • Soooo good for you!  Garbanzo beans are loaded with protein and fiber and if you choose to dip veggies in it instead of a bag of pita crisps, you've got yourself a super healthy snack/dinner.  I've lightened this version up a bit as well – 3 cheers for homemade food!

HOW TO MAKE HUMMUS IN THE PRESSURE COOKER

  1. Add beans, water, and salt to the pressure cooker pot
  2. Cook until very tender (about 50 minutes)
  3. When done, give them a stir, strain, and rinse with cold water
  4. Put chickpeas and other hummus ingredients in a food processor
  5. Blend for 4-5 minutes, scraping down sides as needed
  6. Smooth, creamy, fluffy hummus!

step by step collage of how to make hummus in the Instant Pot

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR MAKING THE BEST HUMMUS

  • Overcook dried chickpeas/garbanzos beans for the smoothest hummus.  After 50 minutes in the pressure cooker, they are so soft you can smash them with ease between your fingertips.  This softens the peels as well so there is no need to discard them.
  • If you would prefer to use a can of garbanzo beans, but still don't want the task of peeling the skins off, strain and reserve the liquid of a can of beans, place the beans in the pressure cooker and cook at high pressure for 5 minutes with a full natural release.  At this point, they will be very soft and ready to make ultra-creamy hummus.  Use the reserved liquid from the can in place of the water written for in the recipe.
  • This hummus recipe only needs 1 1/2 cups of cooked beans, but I like to cook a pound of beans at a time so I can freeze the extra for more batches of easy hummus another day.
  • The brand of tahini matters, BIG TIME!  Some tahini is bitter and so thick it's impossible to stir once chilled.  Soom Tahini is hands down the best I've ever tried and will make your homemade hummus taste amazing.
  • Add lemon juice!  Add a little or a lot, hummus really needs that bright note.
  • Not all hummus recipes ask for olive oil, but I found that the addition makes it even creamier at room temperature and when chilled.
  • I prefer roasted garlic to raw any day, and it tastes amazing in this hummus.  I buy big containers of it from the olive bar at grocery stores and freeze it so I always have roasted on hand.
  • Use ice water for processing the hummus.  It really does make an impact on the texture of the final product.
  • I prefer a food processor for this job, but a high-speed blender will work with a little patience.  You'll have to scrape it more often but it works!
  • Hummus freezes so well!  Freeze it flat in a freezer-safe ziptop bag or freeze it in single-serving sizes so you can take out one chunk of hummus at a time (more on that below).

white bowl of hummus with crackers, vegetables, and herbs

HOW TO STORE, REHEAT, AND FREEZE HUMMUS 

  • Store: Hummus can be stored in an airtight container for up to a week in the fridge.
  • Reheat:  Hummus is delicious when chilled, but tastes best at room temperature.  Let it sit on the cupboard for 30 minutes before eating if possible.  Hummus doesn't heat well in the microwave from my experience.
  • Freeze:  Freeze hummus flat in a freezer-safe ziptop bag.  To freeze it in single servings, line a sheet pan with nonstick foil or parchment paper and put scoops of hummus on top.  Freeze, then transfer to a freezer-safe bag.  When ready to eat, let sit at room temperature for an hour or two until soft.  For quicker thawing, place bag of hummus in warm water for 15 minutes or so.

WHAT TO DIP IN HOMEMADE HUMMUS

  • Vegetables: carrots, cucumbers, bell peppers, celery, tomatoes, snap peas, etc
  • Bread:  warm pita bread, naan bread, flat bread, all the bread!
  • Crackers and chips:  pita chips, Wheat Thins, rice crackers, bagel chips, etc

white bowl of hummus with crackers, vegetables, and herbs

MORE WAYS TO USE HUMMUS

  • Hummus Sandwich Spread:  swap mayo for hummus for a healthier, more flavorful sandwich or wrap!
  • Hummus Deviled Eggs:  Mix hummus into the egg yolk mixture – the ultimate secret ingredient.
  • Hummus Salad Dressing: Thin it with warm water or olive oil, add a splash of lemon juice or vinegar and voila!  Salad dressing!
  • Hummus Mashed Potatoes:  Add 2-3 spoonfuls of hummus to your mashed potatoes and mix as usual.
  • Hummus Marinade:  Thin with a little oil and marinate chicken or pork.  When you grill or bake it, there will be a lovely hummus crust.

VARIATIONS OF HOMEMADE HUMMUS

  • Caramelized Onion Hummus: Blend in these Instant Pot Caramelized Onions!
  • Roasted Pine Nut Hummus:  Roast pine nuts (or any nut really) and stir in at the end.
  • Sun-Dried Tomato Hummus:  Chop sun-dried tomatoes, mix with Italian seasoning, and swirl into hummus
  • Spicy Hummus:  Add a big squeeze of Sriracha hot sauce (or your favorite hot sauce)

Homemade Hummus is just so cheap, cheerful, and simple – I hope you make it ASAP!  Your dipping, spreading, scooping future looks extremely bright and creamy.

Give it a try and let me know what you think!  If you have your own flavor mix-in favorites, let me know in the comments.  I can't wait to experiment even more.

plate of hummus with a side of cucumbers, carrots, and crackers

INSTANT POT RECIPES TO USE HOMEMADE HUMMUS

  • Instant Pot Mediterranean Quinoa Bowl
  • Instant Pot Smashed Hummus Potatoes 
  • Instant Pot Whole Roasted Cauliflower on a bed of Hummus

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT HUMMUS

  • Instant Pot
  • Food Processor or
  • High Speed Blender
  • Soom Tahini
  • Dried Garbanzo Beans
Print

Instant Pot Hummus

white bowl of hummus with crackers, vegetables, and herbs
Print Recipe

★★★★★

4.9 from 7 reviews

Smooth, creamy Hummus made with the help of the Instant Pot!

  • Author: Marci
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Dip
  • Method: Food Processor
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Scale

For the Chickpeas

  • 1 pound dried chickpeas beans (aka garbanzo beans), rinsed and sorted
  • 6 cups water

For the Hummus

  • 1 ½ cups overcooked chickpeas (see note about using canned beans)
  • ½ cup tahini (see notes)
  • 3 – 5 tablespoons ice cold water
  • 2 cloves garlic (roasted if you prefer a mild/sweet garlic flavor)
  • 3 tablespoons fresh lemon juice (about 1 ½ lemons)
  • 1 tablespoons olive oil
  • ½ teaspoon cumin
  • ¾ teaspoon salt
  • Optional garnishes: olive oil, paprika, red pepper flakes, fresh herbs, etc

Instructions

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for this hummus).
  3. When cooking is complete, use a natural release.
  4. Drain and rinse the beans with cold water.

To make Hummus

  1. Place 1 ½ cups of the cooked beans in the bowl of a food processor.  Add tahini, 3 tablespoons of ice water, garlic, lemon juice, olive oil, cumin, and salt.
  2. Blend until mixture is very smooth, about 4-5 minutes, stopping to scrape it down a couple times if needed.  Add extra ice water, if needed, to get the desired consistency.
  3. Transfer mixture to a bowl or serving dish and use a spoon to make pretty swooshes.  If desired, garnish with an extra drizzle of olive oil and a sprinkle of herbs or spices (paprika looks nice).  Serve with toasted pita bread, crackers, or vegetables.
  4. Store leftover hummus covered in the refrigerator for up to a week.

Notes

  • You will only use 1 ½ cups of the cooked beans for this recipe.  Freeze the rest on a sheet pan, then once frozen, transfer to a freezer safe bag.  This will make homemade hummus even easier the next time!
  • Hummus can also be prepared in a high powered blender.  Be sure and scrape the sides a few times to make sure everything gets well incorporated.
  • For a short cut version of this recipe, drain and rinse a can of garbanzo beans (reserve the liquid to use for your “water” in the recipe).  Place the beans in the pressure cooker pot and add enough water to just cover them. Cook at high pressure for 5 minutes with a full natural release.  This will soften the skins enough that you won’t need to peel them.
  • Use a good quality brand of tahini.  Soom is my favorite.  
  • Use roasted garlic if you don’t like a strong garlic flavor.  This can roast it yourself, or check your grocery stores olive bar for already roasted garlic cloves.
  • Hummus freezes very well.  Freeze flat in a freezer safe bag or portion it in ice cube trays if you only use a little hummus at a time.

Keywords: Creamy Hummus, Homemade Hummus, Instant Pot Hummus

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Marci

Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

I love to see what you're cooking from my blog! Show me your creations on Instagram using hashtag #MARCITIDBITS
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Tags: garbanzo beans, garlic, lemon, olive oil, tahini
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Reader Interactions

Comments

  1. Jody says

    April 29, 2021

    I was wondering if there is any way to make this with less sodium, my sister had two heart attacks a few weeks ago and I wanted to find some good low sodium recipes to make for her.

    Thank you

    Reply
    • Marci says

      April 29, 2021

      Jody, oh goodness, I’m so sorry, what a great sister you are! Use low sodium canned beans or if you make your own, leave out the salt. That should make a difference.

      Reply
  2. Cheryl Burt says

    April 7, 2021

    Add a jar of roasted red peppers from Trader Joes for red pepper hummus!

    Reply
    • Marci says

      April 8, 2021

      Cheryl, I’m definitely doing this soon!

      Reply
  3. Sarah says

    July 7, 2020

    Hi. I’m really looking forward to making this! I don’t have a scale. About how many cups is a pound of chickpeas? Thanks!

    Reply
    • Marci says

      July 7, 2020

      Sarah, 1 pound of beans is equal to 2 cups of dried beans. I hope that helps!

      Reply
      • Sarah says

        July 8, 2020

        It did, and the hummus was fantastic! My family loved it! Thank you!

        ★★★★★

  4. Kat says

    June 6, 2020

    I love hummus, but sometimes different brands are so salty to me. I really like having control over the ingredients. This was AMAZING! I added bagged sun dried tomatoes because it was what I had on hand, and it still added great flavor. Another great recipe, thank you! 🙂

    ★★★★★

    Reply
    • Marci says

      June 6, 2020

      Kat, I’m so glad you liked it! And I love the sun-dried tomato idea so much. Did you just throw them in the food processor?

      Reply
      • Kat says

        June 13, 2020

        Yes! 🙂 Just tossed them in, kept the food processor going, and taste tested to see if I needed more. (It was sun dried tomatoes with Italian basil, julienned) This was my second time using them, and I added a little more this time. So good! <3

      • Marci says

        June 14, 2020

        Kat, that will be my next batch! Thanks for the tips.

  5. Sandra says

    June 4, 2020

    Just made batch of this and it’s the best hummus I’ve ever tasted. The addition of cumin is new to me and makes a big difference. I happened to have some chana dal left over from making tadka dal. It’s the middle of the chick pea only so no outer skins to worry about. I cooked it on high for 40mins in the instant pot, rinsed in cold water and blended with the other ingredients. Hummus heaven! 🤤

    ★★★★★

    Reply
    • Marci says

      June 5, 2020

      Sandra, oh wow, I’ve actually never heard of using chana dal. Thank for educating me! Thanks for reporting back and I’m ecstatic that you loved it!

      Reply
  6. Mandy says

    June 2, 2020

    I made this today exactly as directed, from the dried chickpeas to the roasted garlic. I’ve made a lot of hummus using a lot of different recipes and this is by far the best! Topped it with olive oil and smoked paprika. My toddler was eating it by the spoonful. Thank you for the recipe!

    ★★★★★

    Reply
    • Marci says

      June 5, 2020

      Mandy, yay! I love this hummus so much and I get super excited when other people do too 🙂
      Good for your kiddo! My kids are less enthusiastic, yet my girl would eat tons of it when she’s was little. Oh well more for me!

      Reply
  7. Cheri says

    May 27, 2020

    I ordered the Soom tahini online and it arrived within days. We humus was smooth and the seasonings very good. This recipe is one I will definitely use again! Thank you for all your tips! They made a difference!

    ★★★★★

    Reply
    • Marci says

      May 28, 2020

      Cheri, I’m so glad this recipe could deliver for you! I love the Soom tahini, it is the best I’ve ever tried.

      Reply
  8. cliffa says

    May 19, 2020

    I have made hummus several different ways. I can not wait to try your version. One thing I have done in the past is substitute lime for the lemon and added about 1-2 teaspoons of cumin. It makes a nice twist on the recipe.

    Reply
    • Marci says

      May 19, 2020

      Cliffa, that sounds amazing! I will definitely be trying that, thank you!

      Reply
  9. Carol Stewart says

    May 11, 2020

    There is a much easier way to make Humus, which I discovered when reading about chick pea flour. It tastes much better too. Dry chickpea flour is cooked (stove top) then add your tahini, lemon, garlic, oil, etc in the blender and process. You are now done, added flavorings if you like.

    Reply
    • Marci says

      May 12, 2020

      Carol, Oh my goodness, I didn’t know about this!!! I happen to have chickpea flour in my freezer from an experiment I did, this will be perfect!

      Reply
      • Carol Stewart says

        June 4, 2020

        21/3 cups water
        3/4 cup (90) grams chick pea flour (Vita Mix and grind your own, CHEAPER)
        3/4 teaspoon sea salt
        Bring water to boil, add flour and salt. Cooking for 1 minute med high always whisking, lower heat and whisk 4-5 more minutes until thickened. Its like making polenta, best done with an induction plate (if you have one!) Let cool then to the Vita Mix adding the normal stuff: tahini, lemon juice, olive oil, garlic, cumin and cayenne until nice and smooth.
        Book: The Chickpea Flour Cookbook by Camilla V. Saulsbury

    • Sandra says

      June 4, 2020

      I’m intrigued by this! I have some chick pea flour and would like to try this method. Could you possibly post some details like how much water to flour and how long to cook it for please?🙏🙂

      Reply
  10. Cecilia says

    May 11, 2020

    Y-U-M! I can’t wait to try this…bag of chickpeas, I’m looking at you! Lol. I’m so glad I have you to do all the work so I can just enjoy making yummy stuff. Thanks! 😉
    Seriously, this sounds amazing!

    Cecilia

    ★★★★★

    Reply
    • Marci says

      May 12, 2020

      You’re the best Cecilia 🙂 You’re gonna fall in love with this one!

      Reply
  11. Donna says

    May 11, 2020

    I thought ‘Soom’ was tahini ??

    ★★★★

    Reply
    • Marci says

      May 11, 2020

      Donna, I had to scan the post to see what you meant, and there it was in the recipe card, I called Soom hummus, Thanks for the catch and I fixed it!

      Reply
      • Ruth Cusack says

        May 11, 2020

        You can also try eating hummus the way the Israeli people eat it. They love to eat it with warm with a spoon or with roasted vegetables on top. It can be eaten for breakfast with an egg on top.

      • Marci says

        May 12, 2020

        Ruth, I love that you mentioned this! Just wait till you see the recipe next week!

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