Name: Instant Pot Hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Greek
Ingredients: 1 pound dried chickpeas beans (aka garbanzo beans), rinsed and sorted; 6 cups water; 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

Instant Pot Hummus

white bowl of hummus with crackers, vegetables, and herbs

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4.9 from 8 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

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Instructions

Place beans and water into the pressure cooker pot.
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).
When cooking is complete, use a natural release.
Drain and rinse the beans with cold water.

To make Hummus

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.
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.
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.
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.

Find it online: https://instafreshmeals.com/instant-pot-hummus/