Instant Pot Hummus
User Reviews
5
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Prep Time
4 hrs 5 mins
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Cook Time
40 mins
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Total Time
4 hrs 45 mins
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Servings
12
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Calories
76 kcal
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Cuisine
Mediterranean
Instant Pot Hummus
Description
The recipe begins by optionally soaking dried chickpeas overnight to reduce cooking time and improve texture. Chickpeas are then rinsed and pressure-cooked in an Instant Pot with garlic, bay leaves, kosher salt, and water until fully tender. After cooking, the chickpeas can be peeled by rubbing off the skins in cold water to achieve even creamier hummus, though this step is optional.
The cooked chickpeas are combined in a food processor with tahini, fresh garlic, cumin powder, paprika, lemon juice, and olive oil. Blending until smooth produces classic hummus with balanced earthiness from the beans and tahini, brightness from lemon juice, and subtle spice from cumin and paprika. Olive oil adds richness and a silky texture.
When using canned chickpeas, the pressure cooking step can be omitted. Adjust salt carefully since canned beans may contain salt already. Fresh garlic and tahini remain key to authentic flavor. Garnish with parsley and extra olive oil for serving.
Ingredients
- 1 cup chickpeas dry, aka Chole or Garbanzo beans
- 2 cloves garlic
- 2 bay leaf Tej Patta
- 1 teaspoon kosher salt
- 4 cup water
For Hummus
- 3 cloves garlic
- 1/4 cup tahini
- 1 teaspoon cumin powder aka Jeera powder
- 1/4 teaspoon paprika
- 1/4 cup lemon juice
- 3 tablespoon olive oil divided
- parsley finely chopped, to garnish
Instructions
- Optional (but recommended): Soak dried chickpeas in 4 cups water overnight. Drain soaking liquid and follow the next steps.
- Rinse chickpeas under cold water.
- Add the chickpeas to the Instant Pot along with the water, salt, garlic and bay leaves.
- Pressure cook: For overnight soaked chickpeas: Set to high pressure mode for 30 minutes. For no-soak chickpeas: Set to high pressure mode for 60 minutes.
- When the Instant Pot beeps, let the pressure release naturally for 15 minutes, then release any remaining pressure manually.
- Drain the cooked chickpeas and transfer to a bowl and cover them with cold water.
- (Optional) Place your hands into the bowl and move the chickpeas around so the outside shell falls off. Scoop up the shells using a slotted spoon and remove them. While this step is not necessary will make your hummus much more creamier and delicious. Drain the chickpeas and set aside.
For Hummus
- Transfer the chickpeas to a food processor.
- Add the tahini, garlic, cumin powder, paprika, and lemon juice. Blend to a smooth paste while the chickpeas are still warm. Start at a low speed, then increase the speed slowly to high. Blend until smooth.Add cold water as needed to get a creamy texture.Slowly add olive oil one tablespoon at a time while blending. Leave 1-2 teaspoons for topping while serving.
- Transfer to a bowl. Sprinkle some ground cumin and paprika on top. Garnish with some finely chopped parsley. Drizzle some olive oil and enjoy!
Notes
- Canned chickpeas can replace dried to skip the pressure cooking step; adjust salt accordingly since canned beans may be salted.
- Removing chickpea skins after cooking results in creamier hummus but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 238mg | 10% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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