Instant Pot Hummus

white bowl of hummus with crackers, vegetables, and herbs

4.8 from 4 reviews

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



For the Chickpeas

For the Hummus


  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.


Keywords: Creamy Hummus, Homemade Hummus, Instant Pot Hummus