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Creamy Instant Pot Hummus

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Today we have a fantastic recipe for Creamy Instant Pot Hummus. Hummus is a family favourite in my home and this easy hummus recipe is super simple to make and cooks in no time in your pressure cooker.

You’ll need a blender or blend stick and some tasty vegetables to dip into your hummus! What are you waiting for, check out this fantastic recipe today!

CHICKPEA HUMMUS

Why You’ll Love This Recipe

  • Incredibly Easy: With just three simple steps, this Instant Pot Hummus recipe is perfect for beginners.
  • Creamy and Delicious: This hummus is smooth, rich, and packed with flavor.
  • Healthy Snack: Full of protein and fiber, it’s a wholesome choice for snacking.

Recipe Ingredients

  • Dried Chickpeas (Garbanzo Beans): The primary ingredient in hummus, providing a creamy texture and nutty flavor.
  • Minced Garlic Cloves: Adds a pungent, spicy note that complements the chickpeas and turn your hummus into roasted garlic hummus.
  • Bay Leaves & Onion: Infuse the cooking water with additional flavors, enhancing the overall taste of the hummus.
  • Salt: Enhances the flavors of all other ingredients.
  • Water: Used to cook the chickpeas until they’re soft and ready to be blended into hummus.
  • Ground Cumin & Paprika: Add warmth and depth to the hummus.
  • Tahini: Made from sesame seeds, tahini adds a rich, nutty flavor to the creamy hummus.
  • Fresh Lemon Juice: Provides a bright, tangy counterpoint to the rich, creamy elements.
INGREDIENTS NEEDED FOR INSTANT POT HUMMUS

How To Make Instant Pot Hummus?

Step One: Soak Chickpeas

About 12 hours prior of preparing the hummus, soak one cup of chickpeas in your Instant Pot (do this to eliminate one more dish!). Fill the Instant Pot with water enough to cover all of the chickpeas. Leave it on your counter covered in cellophane or place your Instant Pot with the lid covering your chickpeas.

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Step Two: Drain Chickpeas

Using a colander, drain all of the water from your chickpeas in the Instant Pot.

Step Three: Add Seasoning

Return your chickpeas to your Instant Pot. Add in your water, onions, and you are 6 tablespoons of minced garlic, cumin, paprika, two bay leaves, and salt. Stir together.

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Step Four: Pressure Cook

Close your Instant Pot by twisting the lid on and pushing the sealing valve away from you. Set your Instant Pot for 20 minutes on high pressure.

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Step Five: Naturally Release Pressure

Allow it to naturally release for 15 minutes. Once it is done naturally releasing, manually release by ringing the valve toward you with a towel or hot pad.

Step Six: Remove Onion & Bay Leaves

Once your Instant Pot is done open the lid. Remove the onions and bay leaves from the pot and discard.

Step Seven: Place Chickpeas In Blender

With a spoon remove everything from your Instant Pot, and transfer to a blender.

Step Eight: Add Lemon Juice, Garlic And Blend

Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well in the food processor while the cooked chickpeas are hot. (If you find that you want thinner hummus, continue to add more of the liquid from the Instant Pot until you’ve reached your desired consistency.)

Step Nine: Add Tahini

Once you like the thickness or thinness of your hummus, transfer that to a large mixing bowl where you will add your tahini and chickpeas mixture from the blender together. (You might find that you will want a little more salt, cumin, or paprika. Season until you find your perfect flavor.)

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Step Ten: Garnish & Serve

Garnish your instant pot hummus with more cumin, paprika, and/or fresh parsley, and enjoy serving.

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Cooking Tips

  • Chickpea Choice: Opt for dry chickpeas instead of canned chickpeas for a fresher taste and smoother texture in your Instant Pot hummus.
  • Lemon Liveliness: Use fresh lemons rather than bottled lemon juice to add a vibrant, tangy kick to your hummus.
  • Taste Preference: You can use salt and lemon juice according to your taste preference.

Optional

  • Olive Oil: Enhances the flavor, adds a smooth texture, and contributes to the richness of the dish when drizzled on the top of the homemade hummus for finishing touch.
  • Roasted Red Pepper: Adds a sweet and smoky flavor, enhancing the depth of the hummus when blended with the chickpeas and spices. Use it to create a delicious variation known as Roasted Red Pepper Hummus.

Storage Instructions

  • Fridge: Store your leftover homemade hummus in an airtight container in the refrigerator for up to 7 days, ensuring it’s sealed well to prevent drying.
  • Freeze: For longer storage, portion hummus into freezer-safe containers, leaving some space for expansion, and freeze hummus for up to 4-6 months.
  • Thaw: When ready to use frozen hummus, transfer it to the fridge overnight for a gradual thaw or use the defrost function on a microwave for a quicker thaw.

What To Serve With This Recipe?

  • Air Fryer Roasted Carrots: Enjoy crispy air fryer roasted carrots dipped in creamy hummus for a snack that’s both tasty and easy to make!
  • Pita Bread Chips: Slice pita into triangles, bake until crispy, and serve as dippable companions.
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FAQ’S

Do I Have To Soak Chickpeas?

The answer is no. You don’t have to soak the chickpeas but doing so is a great way to soften the peas up for cooking. This recipe calls for your dry chickpeas to be soaked!

How To Cook Dry Chickpeas In The Instant Pot?

So if you don’t have time to soak your chickpeas..it’s okay. Simply pop your dried chickpeas into the instant pot and pressure cook for 40 minutes followed by a natural release.

This will make them just right for hummus and save time when preparing a party food dip or hummus in a hurry!

Instant Pot Hummus

Creamy Instant Pot Hummus

Yield: 4
Prep Time: 6 hours
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 6 hours 30 minutes
Make creamy and tasty Instant Pot Hummus easily with chickpeas, garlic, and spices, perfect for dipping or spreading on sandwiches!

Ingredients

  • 1 cup dried chickpeas (garbanzo beans)
  • 12 TBSP minced garlic, divided in 2
  • 2 bay leaves
  • 1/2 onion, sliced into thin halves
  • 1 teaspoon salt
  • 4 cups water
  • 2.5 teaspoon ground cumin
  • 1 TBSP paprika
  • 1 cup (250ml) tahini
  • ¼ cup fresh lemon juice (or 2 lemons)

Instructions

  1. About 12 hours prior of preparing the hummus, soak one cup of chickpeas in your Instant Pot (do this to eliminate one more dish!). Fill the Instant Pot with water enough to cover all of the chickpeas. Leave it on your counter covered in cellophane or place your Instant Pot with the lid covering your chickpeas.
  2. Using a colander, drain all of the water from your chickpeas in the Instant Pot.
  3. Return your chickpeas to your Instant Pot. Add in your water, onions, and you are 6 tablespoons of minced garlic, cumin, paprika, two bay leaves, and salt. Stir together.
  4. Close your Instant Pot by twisting the lid on and pushing the sealing valve away from you. Set your Instant Pot for 20 minutes on high pressure.
  5. Allow it to naturally release for 15 minutes. Once it is done naturally releasing, manually release by ringing the valve toward you with a towel or hot pad.
  6. Once your Instant Pot is done open the lid. Remove the onions and bay leaves from the pot and discard.
  7. With a spoon remove everything from your Instant Pot, and transfer to a blender.
  8. Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well in the food processor while the cooked chickpeas are hot. (If you find that you want thinner hummus, continue to add more of the liquid from the Instant Pot until you’ve reached your desired consistency.)
  9. Once you like the thickness or thinness of your hummus, transfer that to a large mixing bowl where you will add your tahini and chickpeas mixture from the blender together. (You might find that you will want a little more salt, cumin, or paprika. Season until you find your perfect flavor.)
  10. Garnish your instant pot hummus with more cumin, paprika, and/or fresh parsley, and enjoy serving.

Notes

  • Chickpea Choice: Opt for dry chickpeas instead of canned chickpeas for a fresher taste and smoother texture in your Instant Pot hummus.
  • Lemon Liveliness: Use fresh lemons rather than bottled lemon juice to add a vibrant, tangy kick to your hummus.
  • Taste Preference: You can use salt and lemon juice according to your taste preference.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 551mgCarbohydrates: 28gFiber: 5gSugar: 4gProtein: 7g

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