4.9 from 69 votes
Garlic Hummus Recipe (Instant Pot)
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.
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
Ingredients
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
Instructions
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.