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.
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Why This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Bean Base Alternatives: While chickpeas are traditional, try using white beans, black beans, or even a mix of legumes like lentils for a different flavor profile and texture.
- Liquid & Texture Adjustments: Adjust the consistency by substituting water with extra lemon juice or adding more tahini. You can also experiment with olive oil alternatives like avocado oil for a unique twist.
- Flavor Enhancements: Elevate your hummus by incorporating roasted garlic, cumin, or smoked paprika. Fresh herbs such as parsley or cilantro can be blended in for added brightness and a fresh finish.
- 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.
🔪How To Make Instant Pot Hummus
Step One: About 12 hours prior to preparing the hummus, soak one cup of chickpeas in your Instant Pot Fill the Instant Pot with water enough to cover all of the chickpeas. Add a lid to cover the chickpeas.
Step Two: Using a colander, drain all of the water from your chickpeas. Return the chickpeas to your Instant Pot. Add the water, onions, 6 tablespoons of minced garlic, cumin, paprika, two bay leaves, and salt. Stir together.
Step Three: Close your Instant Pot by twisting the lid on and pushing the sealing valve away from you. Pressure cook for 20 minutes followed by a 15 minute natural release. Once your Instant Pot is done open the lid. Remove the onions and bay leaves from the pot and discard.
Step Four: 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 in the food processor while the cooked chickpeas are hot.
Step Five: 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.
Step Six: You might find that you will want a little more salt, cumin, or paprika. Season until you find your perfect flavor. Garnish your Instant Pot hummus with more cumin, paprika, or fresh parsley, and enjoy serving.
👩🍳 Expert 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.
💭 FAQs
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!
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!
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.
Yes, for longer storage, portion hummus into freezer-safe containers, leaving some space for expansion, and freeze hummus for up to 4-6 months.
Serving Suggestions
These are my favorite sides to serve with creamy hummus:
- 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.
🍜 Related Recipes
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Creamy Instant Pot Hummus
Ingredients
- 1 cup Dried Chickpeas garbanzo beans
- 12 tablespoon Minced Garlic divided in 2
- 2 Bay Leaves
- ½ Onion sliced into thin halves
- 1 teaspoon Salt
- 4 cups Water
- 2.5 teaspoon Ground Cumin
- 1 tablespoon Paprika
- 1 cup 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 place 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 bay leaves 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 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.)
- 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.)
- Garnish your instant pot hummus with more cumin, paprika, and/or fresh parsley, and enjoy serving.
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