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How To Make Instant Pot Hummus In 3 Simple Steps

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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

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What Is Hummus Made From?

The main ingredient in Hummus are chickpeas also known as garbanzo beans. That’s right garbanzo beans and chickpeas are the same legume and this is a fantastic sauce of protein.

In fact, if you’re following a keto diet or looking for high protein snacks as a bariatric patient or someone recovering from surgery or a work out, hummus is a great high protein food to eat.

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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!

Can Chickpeas Help Weight Loss?

The answer is yes. Chickpeas are packed with protein and leave you feeling fuller for longer. Adding chickpeas to your diet, eating hummus or adding chickpeas to a family meal can help reduce the calories you eat whilst helping you feel full and satisfied.

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RELATED POST: INSTANT POT BUTTERBEAN AND CHICKEN SOUP

INGREDIENTS NEEDED FOR INSTANT POT HUMMUS

  • 1 cup dried chickpeas (garbanzo beans)
  • 12 TBSP minced garlic, divided in 2
  • bay leaves
  • 1/2 onion, sliced into thin halves
  • 1 teaspoon salt
  • 4 cups water
  • 2.5 teaspoon ground cumin
  • 1 TBSP paprika
  • 6 TBSP garlic, minced 
  • 1 cup (250ml) tahini
  • ¼ cup fresh lemon juice (or 2 lemons)
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Busy Now? Why Not Pin This Easy Hummus Recipe For Later!

how to make hummus in the instant pot

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 placing your instant pot with the lid covering your chickpeas.

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Using a colander, drain all of the water from your chickpeas in the instant pot.

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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Close your instant pot by twisting the lid on and pushing the sealing valve away from you. 

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Set your instant pot for 20 minutes on high 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.

Once your instant pot is done open the lid. Remove the onions and believes from the pot and discard.

With a spoon remove everything from your instant pot, and transfer to a blender. Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well while the chickpeas are hot. If you find that you want thinner hummus to continue to add more of the liquid from the instant pot until you’ve reached your desired consistency.

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.

hummus in the instant pot

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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Garnish with more cumin, paprika, And/or fresh parsley.

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Enjoy with your favorite vegetable, or pita chips! Enjoy!

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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
Yield: 4

Creamy Instant Pot Hummus Recipe

Prep Time: 6 hours
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 6 hours 30 minutes

This is the best instant pot hummus recipe. Creamy in texture and easy to cook chickpeas in the pressure cooker

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
  • 6 TBSP garlic, minced 
  • 1 cup (250ml) tahini
  • ¼ cup fresh lemon juice (or 2 lemons)

Instructions

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 placing your instant pot with the lid covering your chickpeas.

Using a colander, drain all of the water from your chickpeas in the instant pot.

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.

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. 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

Once your instant pot is done open the lid. Remove the onions and believes from the pot and discard.

With a spoon remove everything from your instant pot, and transfer to a blender. Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well while the chickpeas are hot. If you find that you want thinner hummus to continue to add more of the liquid from the instant pot until you’ve reached your desired consistency.

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.

arnish with more cumin, paprika, And/or fresh parsley.

Notes

if you want to skip the soaking stage then simply use dry chick peas - pressure cook for 40 minutes and natural release for 20 minutes.

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Don’t have time to make this recipe now? Pin it to Pinterest so you can save it for later! I appreciate all shares and am grateful for your support!

instant pot hummus recipe

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in Preschool and Kindergarten teaching. She has a wealth of experience teaching young children and is passionate about kids crafts and having fun as a family. Angela has also taught cooking skills and loves to share both family recipes and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!

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