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closeup of a bowl of hummus with spices on top
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Instant Pot Hummus (No Soak)

Instant Pot Hummus is a velvety and creamy homemade hummus recipe that is bursting with savory flavors. A no soak dried chickpea hummus that takes a fraction of the time to make.
Course Appetizers and Snacks
Cuisine American
Keyword best hummus recipe, chickpea recipe, easy hummus, how to make instant pot hummus, hummus instant pot, instant pot hummus, no soak hummus, no soak instant pot hummus, pressure cooker chickpea recipe, pressure cooker hummus
Prep Time 5 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour
Servings 9 cups
Author Kelsey

Equipment

Ingredients

  • 1 cup dried chickpeas garbanzo beans
  • 12 tablespoons minced garlic divided in 2
  • 2 bay leaves
  • 1 teaspoon olive oil
  • 1/2 onion sliced into thin halves
  • 1 teaspoon salt
  • 4 cups of filtered water
  • 2.5 teaspoon ground cumin
  • 1 tablespoon paprika
  • 5 tablespoons garlic minced
  • 1 cup 250ml tahini
  • ¼ cup fresh lemon juice or 2 lemons

Instructions

  • Start by rinsing and removing any stones from your chickpeas. You will then pour the chickpeas in your Instant Pot along with the 4 cups filtered water, bay leaves, onions and garlic.
  • Place your lid on the Instant Pot and make sure the valve is set to sealing position. Do 35 minutes high pressure with a natural release of pressure. This will take around 20 minutes.
  • Once done remove lid, and reserve 1/2 cup of the liquid. Remove bay leaves, and then place the drained chickpeas, onions and garlic in a food processor or blender. Add in a bit of the liquid you reserved.
  • Add in your cumin, paprika, tahini, lemon juice, salt and blend. Slowly add in more of the liquid as you mix, along with a little olive oil. You will mix until the hummus becomes a creamy texture.
  • Once your Instant Pot hummus is fully blended pour into a bowl, garnish with fresh parsley, paprika, cumin, etc. Pair your homemade hummus with pita chips, vegetables, etc.

Notes

  • You might not use all of the 1/2 cup liquid you saved from your bean mixture. You will just blend and mix until it reaches your desired thickness and texture.
  • Change up the spices you use to create different elements of flavor.
  • You can soak your beans overnight if you want and then cook for just 20 minutes high pressure followed my 15 minutes natural release to shave off some cook time.
  • You can double this recipe if you would like.
  • Store in the fridge in an airtight container for up to five days.