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Homemade Instant Pot Hummus recipe image

Instant Pot Hummus

This Instant Pot Hummus is SO CREAMY! A quick and easy dip that's customizable for all your snacking needs.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 1 cup dry chickpeas rinsed thoroughly
  • 6 cups water
  • 1 cup reserved cooking liquid
  • 1 tablespoon minced garlic optional
  • 1 teaspoon cumin optional
  • 2 teaspoons smoked paprika optional
  • 1 teaspoon kosher salt
  • 1 cup fresh lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons extra virgin olive oil

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Blender or food processor
  • Serving bowl

Method
 

Instructions
  1. Step 1: Rinse and Soak Chickpeas - Rinse the dry chickpeas under cold water to remove any debris. Soaking is optional, but if you have time, soak them overnight to help them cook faster.
  2. Step 2: Cook Chickpeas - In your Instant Pot, combine the rinsed chickpeas and 6 cups of water. Seal the lid and set the pot to high pressure for 35 minutes. Allow for a natural release for about 10-15 minutes before releasing any remaining pressure.
  3. Step 3: Reserve Cooking Liquid - Once the chickpeas are cooked, carefully strain them, reserving 1 cup of the cooking liquid. This liquid is crucial for achieving the perfect hummus consistency.
  4. Step 4: Blend Ingredients - In a blender or food processor, combine the cooked chickpeas, reserved cooking liquid, minced garlic (if using), cumin, smoked paprika, kosher salt, lemon juice, tahini, and olive oil. Blend until smooth. If the mixture is too thick, add more reserved cooking liquid, one tablespoon at a time, until you reach your desired consistency.
  5. Step 5: Taste and Adjust - Once blended, taste your hummus and adjust the seasoning as needed.

Notes

  • Feel free to customize with your favorite spices and toppings.
  • Store any leftover hummus in an airtight container in the fridge for up to a week.
  • This hummus can also be frozen for up to three months.