Garlic Hummus Recipe (Instant Pot)

Name: Garlic Hummus Recipe (Instant Pot)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 80 -2 TBS servings (or about 5 cups)
Ingredients: 16 ounces chickpeas; 2 TBS olive oil; 3 cups water; chickpeas; 5 cloves garlic; 1 TBS cumin; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 TBS olive oil; ½ cup tahini paste; 3 TBS lemon juice; 1-3 cups water; olive oil; cumin; vegetables; pita bread

User Reviews

4.9

69 reviews

Excellent

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings
80 -2 TBS servings (or about 5 cups)
Calories
45 kcal
Course
Appetizer
Cuisine
Mediterranean

Garlic Hummus Recipe (Instant Pot)

Iris Warren

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This garlic hummus recipe uses dry chickpeas soaked overnight and cooked in an Instant Pot, combined with roasted garlic, tahini, lemon juice, cumin, and olive oil for a smooth, creamy spread. The hummus is blended to a desirable consistency by gradually adding water. It yields a large quantity suitable for multiple servings and can be served with vegetables or pita bread, topped with olive oil, cumin, and optional garnishes.

Description

Garlic Hummus made from scratch begins by soaking dry chickpeas overnight, then pressure cooking them with olive oil and water in an Instant Pot until tender. Separately, garlic cloves are roasted for mellow flavor. Once chickpeas are cooked, they are blended with roasted garlic, tahini paste, lemon juice, olive oil, cumin, salt, and pepper. Water is added gradually during blending to achieve a creamy, smooth consistency according to preference.

This recipe produces a large yield of 4 to 5 cups of hummus—much more than typical store-bought containers. The creamy texture with garlic and cumin aromatics makes it versatile for dipping vegetables or pita bread. Toppings like olive oil and additional cumin can enhance flavor and presentation.

Store homemade hummus in the refrigerator for up to five days. Excess hummus can be frozen to extend shelf life. The recipe provides a wholesome, fresh alternative to store-bought versions with control over seasoning and texture.

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Ingredients

Servings

For Chickpeas

16 ounces chickpeas dry
2 TBS olive oil
3 cups water

For hummus (after chickpeas are cooked)

chickpeas cooked
5 cloves garlic roasted
1 TBS cumin
¼ teaspoon salt
¼ teaspoon black pepper ground
1 TBS olive oil
½ cup tahini paste
3 TBS lemon juice
1-3 cups water (start with one cup)

For topping and serving

olive oil
cumin
vegetables for dipping
pita bread for dipping

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Instructions

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For chickpeas:

For Hummus:

For serving:

Notes

Soak dry chickpeas for at least 8 hours or overnight before pressure cooking to ensure tenderness.
This recipe yields about 4 to 5 cups, much larger than typical store-bought containers; consider freezing leftovers.
Roasting garlic before blending softens its sharpness and enhances flavor in the hummus.
Adjust water quantity gradually during blending to reach desired creamy consistency.
Store hummus in the refrigerator for up to five days.