This flavorful and creamy Instant Pot Hummus Recipe is better than store-bought! The delicious dip is made with chickpeas, garlic, lemon, tahini and spices.
When it comes to a delicious and versatile snack that can also be incorporated into so many meals, hummus is a winner!
Made from superfood ingredients like chickpeas, tahini, garlic, and olive oil, hummus is one of the top healthy eating choices. This rich spread makes the perfect appetizer, snack, or as a spread for your favorite sandwich!
What Can You Eat With Hummus?
Most Middle Eastern households use pita bread to dip into their hummus, but Naan bread is also a popular choice. For a lower-carb option, you can use celery or carrot sticks to scoop it up. My husband’s favorite vehicle for eating hummus is bell peppers, especially yellow, orange or red peppers.
Hummus is also a delicious pairing on top of your favorite sandwich meats like beef, lamb, or turkey.
Instant Pot Hummus Substitutions
Chickpeas are typically used as the main ingredients for hummus. A variety of beans like white, pinto, or black beans can be used as substitutions. Red lentil or green peas are also great swaps for hummus.
Easy Hummus Recipe Add-Ins
To change the flavor profile of your traditional instant pot hummus, you can mix in your favorite herbs like rosemary, chives, parsley, or dill.
To add bulk, you can top your hummus with cherry tomatoes or a handful of olives. Many folks love to drizzle olive oil flavored with herbs or nuts.
Instant Pot Homemade Hummus Ingredients:
How to make Instant Pot Hummus
Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water. Cover and allow the chickpeas to soak in the refrigerator overnight.
When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.
Step 1:
- Add the chickpeas, bay leaves, crushed garlic, and onion to the electric pressure cooker.
- To the beans, add the remaining 4 cups of water and stir to combine.
- Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure.
- Discard the onion and bay leaves.
- Drain the chickpeas over a bowl to retain the cooking liquid.
Step 2: Transfer the chickpeas to a food processor and add the ground cumin and lemon juice.
Step 3: Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.
Step 4: Stir the tahini into the hummus.
Step 5: Adjust seasonings if desired.
Other Delicious Dip Recipes You’ll Love:
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Instant Pot Hummus Recipe
Ingredients
- 1 cup dried chickpeas garbanzo beans, sorted and rinsed
- 1 tablespoon salt plus 1 teaspoon salt
- 8 cups water divided
- 1 whole head garlic skins removed and slightly smashed
- 2 bay leaves
- 1 onion halved
- 1 teaspoon cumin
- 2 lemons juiced
- 1 cup tahini
Instructions
- Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water.
- Cover and allow the chickpeas to soak in the refrigerator overnight.
- When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.
- Add the chickpeas, bay leaves, crushed garlic, and onion to the electric pressure cooker.
- To the beans, add the remaining 4 cups of water and stir to combine.
- Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure.
- Discard the onion and bay leaves.
- Drain the chickpeas over a bowl to retain the cooking liquid.
- Transfer the chickpeas to a food processor and add the ground cumin and lemon juice.
- Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.
- Stir the tahini into the hummus. Adjust seasonings if desired.
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