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5 from 2 votes

Instant Pot Hummus

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!
Prep Time10 minutes
Cook Time1 hour
Chill Time1 hour
Total Time2 hours 10 minutes
Course: Appetizer, Side Dish
Cuisine: Middle Eastern
Servings: 8
Calories: 355kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.

Notes

  1. If you somehow end up having any hummus left, store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 355kcal | Carbohydrates: 35g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Sodium: 175mg | Potassium: 521mg | Fiber: 9g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 4mg