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Instant Pot Hummus

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Recipe

Easy recipe for Instant Pot Hummus, made with garbanzo beans (chick peas), tahini, garlic, and lemon juice, works in any pressure cooker and no need to pre soak the beans.

Hummus with paprika topping in a bowl

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How to Make Instant Pot Hummus (no soak!)

Start by measuring out your dried chickpeas and picking them over carefully for any little stones or debris that you sometimes find in dried beans.

Once you’ve done that place them into the insert for your instant pot or pressure cooker along with the water, salt, garlic, and bay leaves (see recipe card below for amounts)

uncooked chick peas, bay leaves and garlic in a pressure cooker

Now put the lid on your pressure cooker and set it to cook for one hour. Once the cook time is finished you’ll need to let the pressure cooker sit for about 20 minutes to allow the pressure to drop before you can release the remaining pressure and open the lid.

Tahini and cooked chick peas in a food processor

You need to check that the chickpeas are soft and fully cooked, if they are not put the lid back on and cook for a little longer.

Now remove the bay leaves and garlic cloves then carefully drain off and keep the cooking liquid as you’ll be using it to thin out the hummus.

Add the garbanzo beans (chickpeas) to a blender or food processor along with the peeled garlic cloves and about 1/2 tsp of salt and blend until smooth.

Homemade Instant pot hummus in a bowl

Next add the lemon juice, tahini paste, and a little of the cooking liquid to thin it out and and blend it all again taking care to push the hummus down the sides of the bowl to ensure it’s evenly blended.

Taste and adjust the salt and lemon juice as needed.

About the Hummus Ingredients

Dried Garbanzo Beans (chick peas) – Usually you have to presoak dried chick peas for hours or overnight before cooking them for several hours but using a pressure cooker removes the soaking time and makes this much faster. You should be able to easily find garbanzo beans (with the other dried beans) in most grocery stores.

Tahini Paste – This is a classic and key ingredient in Hummus and it’s usually found in larger supermarkets or online. If you’ve never used Tahini it’s a paste with a texture similar to nut butters but it’s made from sesame seeds.

Garlic – For this recipe I used some of the already cooked garlic for a milder flavor,  but you can use raw garlic if you prefer.

More Instant Pot Recipes

Instant Pot Hummus

Prep Time: 10 minutes
Cook Time: 1 hour
natural release: 20 mins
Total Time: 1 hour 30 minutes
Total Carbs: 8 g
Protein: 4 g
Servings: 8 servings

Hummus with paprika topping in a bowl
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Ingredients

  • 1 cup Dried chickpeas (garbanzo beans) , 200g
  • 4 cups Water , 1 liter
  • 2 tsp Fine salt – divided
  • 2 Bay leaves
  • 2 cloves Garlic , peeled and halved
  • 1/3 cup Tahini paste , 90g
  • 3 tbsp Fresh lemon juice

Instructions

  1. Rinse chickpeas then pick over to remove any debris, drain well.

  2. Add the chickpeas to the pressure cooker with 1.5tsp salt, 2 bay leaves, and 2 cloves of garlic (cut the cloves in half first) and 4 cups water.

  3. Lock the lid, turn the steam release vent to 'sealing' and using the manual or pressure cook button, adjust it to cook the chickpeas for 60 minutes.

  4. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 20 minutes, then release the remaining pressure and carefully open the lid.

  5. Check that the chickpeas are cooked then remove the bay leaves and set aside the garlic cloves. Drain chickpeas and reserve the cooking liquid.

  6. Add chickpeas to a blender with the garlic cloves and 1/2 tsp salt, blend until smooth.

  7. Add the lemon juice and tahini paste and blend again and add a little of the reserved chickpea cooking liquid as needed to thin it out.

  8. Taste and add more lemon juice and salt as desired.

  9. Drizzle the top of the hummus with a little olive oil and a sprinkle of paprika.

Recipe Notes

Dried Garbanzo Beans (chick peas) – these are easy to find in any grocery store. Make sure you sift through them carefully before you cook as dried beans can have little bits of debris and broken beans in there.

Tahini Paste – this is available in most larger supermarkets and is a paste made from sesame seeds thats a key ingredients in Hummus, while you could skip this if you absolutely have to your hummus won’t have the authentic taste and flavors if its missing. 

Garlic – I used some of the cooked garlic for a milder flavor,  but raw garlic works too.  

Nutrition Facts
Instant Pot Hummus
Amount Per Serving
Calories 95 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 592mg26%
Potassium 111mg3%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 7IU0%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course: Appetizer
Cuisine: lebanese

About Sheena Strain

Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.

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