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This Instant Pot Hummus is made with a handful of simple, fresh ingredients. Smooth and creamy hummus made right at home. You’ll never buy store bought again!
Hummus is one of my favorite dips, if not my favorite by far and the instant pot is one of my favorite kitchen gadgets, if not my favorite by far – so it was obvious to combine the two! This Instant Pot Hummus is easy to make and the end result is a seductively smooth and creamy spread.
This simple dip is loaded with flavor and only requires a handful of ingredients to make! This recipe is complete with tips, tricks and everything you need to know about making hummus at home. Nutritious, versatile, delicious – it’s the dip of all dips!
What is hummus?
Hummus is a popular Middle Eastern spread or dip that is made mainly from cooked and blended chickpeas. Other typical ingredients that you will find in hummus are tahini, lemon and a blend of aromatic spices. Not only is hummus delicious and versatile but it’s packed with lots of nutrients (see below) so it’s also good for you! Bonus!!
Chickpeas please
The chickpea is considered a legume and is one of my favorite ingredients to use because it is chock full of health benefits! They say that eating one serving a day of beans, peas, chickpeas or lentils can significantly reduce ‘bad cholesterol’ – making your stomach and heart happy.
Rich in vitamins, minerals and fiber, chickpeas can also aid in improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and are a common replacement for meat in vegetarian and vegan diets!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chickpeas – Dried chickpeas, the star of the show!
- Water – The water will aid in adjusting the consistency and texture of your hummus to help smooth it out.
- Salt – To taste.
- Garlic – Fresh is best!
- Cumin – Cumin adds a warm flavor to this hummus that I think is perfect. Substitute with ground caraway, coriander or even a tad of chili powder.
- Tahini – This is another major ingredient in hummus, if you want to learn more about it, read the section below!
- Olive Oil – Substitute sunflower, grapeseed, safflower, canola or avocado oil.
- Lemon Juice – I used freshly squeezed lemon juice, but store bought will work if that’s what you have.
To serve
- Paprika – For a little added spice, flavor and color.
- Olive oil – You just need a drizzle!
Tahini
Tahini is a paste made from ground sesame seeds and resembles natural peanut butter in appearance, but with more with the earthy, nutty flavor of sesame seeds. It can be served by itself, but is often used as a major ingredient in hummus, baba ganoush, and halva. Tahini is popular in cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa.
Where to find tahini
You can find tahini in most grocery stores – in the aisle with the condiments or oils, or in the aisle with ethnic foods. You want to make sure to buy a good quality tahini, especially if you plan on making hummus often – which after this recipe, I think you might be.
Make your own tahini
If you can’t find tahini, you can also make it from scratch by toasting sesame seeds in the oven on a roasting pan and then blending them with a little bit of a neutral oil, such as olive oil, grapeseed oil or canola oil, until you get a nice and smooth paste! Your homemade tahini will keep in the fridge for up to 1 month, so you can keep making hummus whenever you want!
How to make instant pot hummus
- Cook the Chickpeas: Add the dried chickpeas and water to your Instant Pot. Turn the valve from VENT to SEAL and set the time for 60 minutes on high pressure. Natural release for 20 minutes when the timer is up. Reserve 1 cup of the cooking liquid.
- Blend Ingredients – Add the chickpeas to a food processor or a blender along with the rest of the ingredients. Blend until smooth. Start with 1/2 cup of the reserved cooking liquid and add more as necessary until desired consistency is achieved. Keep in mind the mixture will be warm, and will firm up once refrigerated.
- Refrigerate – Use a spatula and scrape the hummus into a sealable container or a bowl. If it’s in a bowl, cover with plastic wrap. Refrigerate for one hour.
- Serve – Serve with sprinkled with paprika and drizzled with olive oil.
What to serve with your hummus
Again, I am the biggest fan of hummus – I could eat it right out of the container with a spoon! If you’d prefer to serve it with something, rather than standing in front of the fridge with the door open, spooning it into your mouth – try these options!
- Serve it with naan, pita chips, crackers, chips or vegetables as a delicious dip.
- Wraps or Donairs topped with chicken shawarma.
- Sandwiches – spread it on bread in replace of mayo or mustard!
- Serve it with falafels.
- Spread it on homemade chicken gyros.
- Turn it into a salad dressing or sauce – Blend hummus with olive oil and a bit of lemon juice and drizzle it over your favorite salad or pasta!
- Add it to a pizza.
If you’d like to amp up your hummus when serving, try topping it with roasted chickpeas, roasted garlic, or even better – roasted red peppers in garlic sauce.
How to store leftovers
If you somehow end up having any hummus left (I never do, it’s just too good) store leftovers in an airtight container in the fridge for up to 5 days.
Can I make ahead/freeze?
Yes you can! Store your hummus in an airtight container, with a thin layer of olive oil covering the top to seal in the moisture, then freeze for up to 4 months!
The day before you want to serve it, transfer it to the refrigerator to thaw. It will take a few hours, but once thawed, just stir it up and serve!
More great recipes to try:
- Cowboy Caviar
- Baba Ganoush
- Instant Pot Baked Ziti
- Cheesy Guacamole
- Super Easy Taco Dip
- Chicken Shawarma Tabbouleh Salad
- Baklava
- Instant Pot Mac and Cheese
- Best Ever Spinach Dip
Instant Pot Hummus
Ingredients
- 2 cups dried chickpeas
- 8 cups water
- 1/2 teaspoon salt or to taste
- 3 cloves garlic
- 1/2 teaspoon cumin
- 1/2 cup tahini
- 1/3 cup olive oil
- 1/3 cup lemon juice from 2 lemons
To serve
- paprika
- olive oil
Instructions
- Cook the Chickpeas: Add the dried chickpeas and water to your Instant Pot. Turn the valve from VENT to SEAL and set the time for 60 minutes on high pressure. Natural release for 20 minutes when the timer is up. Reserve 1 cup of the cooking liquid.
- Blend Ingredients: Add the chickpeas to a food processor or a blender along with the rest of the ingredients. Blend until smooth. Start with 1/2 cup of the reserved cooking liquid and add more as necessary until desired consistency is achieved. Keep in mind the mixture will be warm, and will firm up once refrigerated.
- Refrigerate: Use a spatula and scrape the hummus into a sealable container or a bowl. If it's in a bowl, cover with plastic wrap. Refrigerate for one hour.
- Serve: Serve with sprinkled with paprika and drizzled with olive oil.
Tips & Notes:
- If you somehow end up having any hummus left, store leftovers in an airtight container in the fridge for up to 5 days.
