Instant Pot Hummus Recipe
There's nothing quite like a bowl full of homemade hummus. If you've never made this yummy dip on your own before, don't worry ... it's really easy. All you need is a handful of ingredients and an Instant Pot, and you're well on your way to one of the best hummus recipes you've ever tried. Recipe developer Ting Dalton came up with this incredible recipe, and there's plenty to love about it. "Hummus is so much better homemade, and this method means dry chickpeas can be softened with garlic before blending," Dalton explains. "Garlicky, zesty and so tasty — this hummus can be made in a huge batch."
"I love how with a few simple ingredients you can make a dip that is far superior than any store-brought hummus. You will never buy it again," Dalton shares, adding, "We love hummus in our house. The kids enjoy dipping it with carrot sticks or cucumber, so [it's] a great, healthy snack. For entertaining guests, [it's] perfect [served] with chips."
Keep reading to find out how to make this yummy dip.
Gather the ingredients for Instant Pot hummus
The first thing you need to do is make a list of all the necessary ingredients and head to the grocery store. You need to pick up garbanzo beans (they're the same thing as chickpeas) for this recipe. Next, be sure to grab 8 cloves of garlic — a single bulb of garlic is likely to do the trick.
Then, pick up some salt and lemon juice. To add flavor, you also need to purchase cumin and tahini. Last but not least, grab a bottle of olive oil (if you don't have any at home). You'll also be using water for the recipe, so just be aware that that's a need.
Rinse the chickpeas and set Instant Pot
Now that you have all of the ingredients, it's time to get cooking. The first thing you need to do is take out the chickpeas and a colander. Rinse the chickpeas well and place them to the side for a moment.
Take out your Instant Pot and put it in a safe spot on the counter. Crank the heat to high pressure. "Although you can make hummus using [canned] chickpeas, it really doesn't taste the same. There is no intensity of flavor," Dalton shares. "By using the Instant Pot, you don't need to soak the chickpeas, and in just an hour, you have perfectly soft chickpeas ready for blending.You can make it on the stove top, but the chickpeas need to cook for around 2 hours, and you need to keep any eye on them."
This is why the Instant Pot is best!
Add the chickpeas, garlic, and water
Open the lid to the Instant Pot and start adding some of the ingredients. First, grab the rinsed chickpeas and 2 cloves of garlic. Set the remaining garlic to the side since you won't need it just yet. Next, add 4 cups of water to the Instant Pot and give everything a good stir.
Turn the knob to the venting position and close the lid. After you close the lid, turn it to the sealing position. Cook on high pressure for 40 minutes. Then, leave it on for natural pressure release for about 20 minutes.
Blend the remaining ingredients
Take out either a food processor or a blender, and add the remaining ingredients. This includes the tahini paste, the rest of the garlic, and ½ cup lemon juice. Blend everything together until smooth.
Once the chickpeas are done cooking, add half of the chickpeas and half of the olive oil and blend again until smooth. This shouldn't take very long at all. After you mix well, dump in the salt, cumin powder, remaining chickpeas, and remaining olive oil. Add some reserved cooking water. Keep mixing until you reach the desired consistency.
Serve and enjoy
The last step is the best part of the recipe! Simply add the hummus to a bowl or dish of your choice, and add a drizzle of olive oil and a sprinkle of cumin on top. "Serve with chips, pita [bread], [and] vegetables, or in wraps or kebabs," Dalton shares.
This stuff is so good we don't see you having any left. But if you do, feel free to freeze it. "You can freeze hummus in a suitable container for up to four months," Dalton shares. "Put it in small pots, so you have enough to last you a while."
We hope you love this dish as much as we do!
- 1 ¼ cups dry garbanzo beans/chickpeas
- 8 cloves garlic, divided
- 4 cups water
- 1 ½ teaspoon salt
- ¼ cup lemon juice
- 1 teaspoon cumin
- ½ cup tahini
- ½ cup olive oil
- ½ cup reserved cooking water
- Rinse the chickpeas.
- Set the Instant Pot to high pressure.
- Add the chickpeas, 2 cloves garlic, and 4 cups water to the Instant Pot and give it all a stir.
- Turn the knob to the venting position, close the lid, then turn it to the sealing position. Cook on high pressure for 40 minutes, then leave it on for natural pressure release for 20 minutes. It will still be cooking.
- When the chickpeas are done cooking, add the tahini paste, the remaining garlic, and ½ cup lemon juice to a blender or food processor. Blend until smooth.
- Add half the chickpeas and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. And some reserved cooking water. Keep blending until you get the desired consistency.
- Serve with a drizzle of olive oil and a sprinkle of cumin.
| Calories per Serving | 334 |
| Total Fat | 23.5 g |
| Saturated Fat | 3.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 24.5 g |
| Dietary Fiber | 5.3 g |
| Total Sugars | 3.6 g |
| Sodium | 467.4 mg |
| Protein | 9.2 g |
