Instant Pot Hummus

Homemade Hummus Using the Instant Pot

Use your Instant Pot to make homemade hummus. This recipe starts with dried beans cooked in the Instant Pot (or electric pressure cooker of choice). 

Course Appetizer, Condiment, Side Dish
Cuisine Mediterranean
Keyword Hummus
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 cups
Calories 1272 kcal
Author Kristin Marr

Ingredients

Instant Pot Chickpeas:

  • 1 lb dried chickpeas
  • 1 TB extra virgin olive oil
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tsp salt *
  • 8 cups water

Hummus:

  • 1/3 cup tahini found in most grocery stores, I like the 365 brand from Whole Foods
  • 2 TB extra virgin olive oil
  • 1 lemon juiced, about 2-3 tablespoons of lemon juice
  • 1 garlic clove minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 1 1/2 cups cooked chickpeas
  • 2-4 TB cold water

Special Equipment:

Instructions

Cook the Chickpeas:

  1. Rinse the beans and pick out any undesirables (stones, etc.) Add the beans to the Instant Pot. Add all the ingredients listed under "Instant Pot Chickpeas": chickpeas, olive oil, garlic cloves, bay leaves, salt, and water. 

  2. Lock the lid on and set the Instant Pot to Manual, High Pressure for 35 minutes. The valve on top should be set to Sealed

  3. Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.

  4. Remove the aromatics (bay leaves and garlic). Use a sieve to separate 1 1/2 cups of beans from the water. You'll use the separated beans to make hummus. Drain the rest of the beans from the liquid, if desired. If you're storing some of the beans in the fridge, I recommend storing in some of the cooking liquid. 

Make the Hummus:

  1. To a food processor bowl, fitted with the S blade, add the tahini, extra virgin olive oil, lemon juice, garlic, cumin, and salt. Pulse until creamy, stopping to scrape the sides of the food processor (removing the lid), if needed. This will take about 30-60 seconds. 

  2. Add the cooked chickpeas (1 1/2 cups) and 2 tablespoons of cold water. Pulse until blended, adding more water through the chute of the food processor as needed to reach the desired consistency. I usually add about 4 tablespoons total. 

  3. Remove the lid from the food processor and spoon the hummus into a storage jar or a bowl (if using immediately). The hummus will keep for up to 5 days, when stored in the fridge in an air-tight container. (I shared my favorite fridge storage containers in this post.)

Recipe Notes

*Personally, I use more than 1 teaspoon of salt. I use 1/2 tablespoon; however, I know everyone has a different taste preference when it comes to salt. 

The cook time is based on 30 minutes of pressure cooking and 30 minutes of natural release. Keep in mind, it will take the Instant Pot an additional 20-30 minutes to actually come to pressure and cook the beans. Learn more about how to use your Instant Pot, here

How to use extra cooked chickpeas: Freeze the extras in a bag or container to make hummus again in the future (you’ll want to defrost the beans before making hummus), or turn on your oven and roast the extra beans to make crispy chickpeas--at 400F with olive oil on a sheet pan until crispy-- an amazing salad topping or snack.