5 from 24 votes
Instant Pot Hummus
Instant Pot Hummus uses dried chickpeas cooked under pressure with garlic, bay leaves, and salt, then blended with tahini, garlic, cumin, paprika, lemon juice, and olive oil. This method yields creamy, smooth hummus with fresh flavor and simple ingredients, making it easy to prepare homemade hummus without long stovetop cooking.
Prep Time
4 hrs 5 mins
Cook Time
40 mins
Total Time
4 hrs 45 mins
Servings:
12
Calories:
76 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 76
% 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.