by Sandy 11 Comments
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Instant Pot Hummus is a delicious dip made from chickpeas. It has a nutty, garlicky, lemony flavor, and is a little earthy. Made from scratch using dry chickpeas, this pressure cooker hummus recipe is a favorite party dip recipe!
Instant Pot Hummus
Hummus is a delicious dip made from chickpeas, AKA garbanzo beans. This is a recipe for pressure cooker hummus using dried chickpeas. It's super creamy and tasty!
Get out the carrot sticks, pita bread, chips, anything that you can dip into this heavenly Mediterranean concoction! It is irresistible! How great that it is also healthy!
I first tried hummus about 20 years ago, and made sure that I learned how to make it. I even published my recipe in my son's school cookbook! Who knew I'd end up a food blogger?! I'm so glad I did!
Why do I need to add baking soda to the water?
Great question! Baking soda helps to break down the skin on the outside of the chickpeas. This way you don't need to remove the skins. They will blend up smooth. Who wants to peel EVERY SINGLE little chickpea?
Just be sure to rinse the chickpeas after cooking to get rid of any baking soda aftertaste.
What can I eat this pressure cooker Hummus on?
- Use as a dip for pita chips, carrot sticks, or any favorite vegetable.
- Spread on pita bread.
- Spread on wraps and sandwiches.
Can I just use Canned chickpeas?
Yes, and if you do, you will want to use my recipe for Classic Hummus that doesn't require cooking.
Instant Pot Spinach Artichoke Dip
Instant Pot Buffalo Chicken Dip
Instant Pot Lasagna
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5 from 5 votes
Instant Pot Hummus
Prep Time
20 mins
Cook Time
35 mins
Instant Pot Hummus is a delicious dip made from chickpeas. It has a nutty, garlicky flavor and is a little earthy. This pressure cooker hummus recipe is a favorite dip recipe!
Course:Appetizer
Cuisine:Mediterranean
Keyword:pressure cooker hummus recipe
Servings: 12 - 14
Calories: 105 kcal
Author: Sandy Clifton
Ingredients
- 1lbDry Chickpeas,rinsed
- ½tspBaking Soda
- 8cupsWater
- ⅓cupFresh Lemon Juice
- 5clovesGarlic
- ½cupSesame Tahini
- 1 ½tspCumin
- 1tspKosher Salt
- ¼tspPepper
- ¼tspSweet Paprika
- ⅛ - ¼tspCayenne Pepper (optional)
- 2TbspWarm Water
- 1TbspOlive Oil
Garnish
- Drizzle of Olive Oil
- ½tspSweet Paprika
- 2-3TbspPumpkin Seeds (Pepitas)roasted & salted
Instructions
Add the rinsed chickpeas, baking soda, and water to the pot. Stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 35 minutes. High Pressure.
When the cook time has ended, turn off the pot and let it do a full Natural Release (leaving the pot undisturbed until the pin in the lid drops back down)
Open the lid and add the cooked chickpeas to a strainer. Rinse well with cool water. Set aside.
Add the lemon juice and garlic to a food processor. Pulse several times until the garlic is well minced.
Optional Step: Push the garlic into the lemon juice to submerge it. Let sit for a few minutes. This helps take some of the sharp taste from the garlic. The longer it sits in the lemon juice, the better.
Add the chickpeas to the food processor and pulse a few times.
Add the tahini, cumin, salt, pepper, paprika, and cayenne, if using. Pulse several times, then process for about 10 seconds. Start drizzling in the warm water and the mixture will start to loosen up.
Turn on the processor again and drizzle in the olive oil. Then taste the hummus and adjust salt, or any of the other seasonings to your taste.
Transfer hummus to a serving dish and drizzle with a little more olive oil. Add a few shakes of paprika, and sprinkle on the pumpkin seeds.
Serve with pita bread, chips, carrot sticks, or any favorite vegetable. Also spread on wraps and sandwiches.
RESOURCES TO MAKE Instant Pot Hummus recipe and more
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My Instant Pot Cookbook is Here!
Reader Interactions
Comments
NanB
Im going to make this hummus today, what would be a good alternative to the sesame tahini? I I live in a small town and pretty sure our grocery doesnt have this in stock… Thanks for the ideas! NB
Reply
Sandy
I would try cashew butter or almond butter. Let me know how it turns out!
Reply
Ginger
The best freaking hummus recipe I ever tasted. I always add 1/4 smoked paprika to the recipe as well. My family thinks I am an addict because I can eat this all by myself (and sometimes do). Thank you for a fantastic recipe - it's my "go to".
Reply
Annie Jane Cotten
I don't have a food processor, could I use a small hand blender to mix?
Reply
Sandy
Yes, use whatever you have!
Reply
Amy
I’ve wanted to make my own hummus and this recipe didn’t disappoint. Like another commenter, I also ate a half cup during the last few season tweaking steps 😜 good recipe!
Reply
Christina B
This was amazing! I just finished making it and ended up filling 2 containers for co-works and still having way more than my house of 2 can eat!
Reply
Geo
LAWD ALMIGHTY THIS HUMMUS IS DIVIIIIIINE.
my instant pot needed a little bit more time to make the chickpeas a bit softer, maybe about 10 minutes, but oh my goodness this makes perfect hummus!!! Basically eating it out of a bowl with a spoon it is that good. Thank you for this recipe!Reply
Sandy
Haha! I know, right?! And it's not bad for you!!
Reply
Monique
I made this because I was searching for a hummus recipe and found this one. It is so good! This will be my go to hummus recipe!
Reply
Sandy
Awesome! Thank you for your review!
Reply
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