Creamy Instant Pot Hummus: The Easiest No-Soak Recipe for Homemade Perfection
Discover the secret to making incredibly smooth and creamy hummus right in your Instant Pot. Forget about time-consuming presoaking of beans; this recipe simplifies the process, making homemade hummus accessible to everyone. With mostly pantry-staple ingredients, you can effortlessly whip up a batch of delicious, customizable hummus anytime the craving strikes.
The Instant Pot truly revolutionizes hummus making. Not only is it fun to say “Instant Pot-amus!”, but the convenience it offers is unmatched. This recipe is your perfect go-to for an effortless appetizer when entertaining guests. Imagine a vibrant platter of fresh vegetables, crispy tortilla chips, or warm pita bread, all served alongside your freshly made, irresistible hummus – it’s a guaranteed crowd-pleaser. There’s a certain magic that happens when garbanzo beans are blended with tahini and garlic, creating a flavor profile that people genuinely adore.
Hummus prepared in the Instant Pot boasts an unbelievably smooth and velvety texture that’s hard to achieve with other methods. I personally prefer my hummus to have a slight tang and, most importantly, to be made completely from scratch without any of that unnecessary presoaking hassle. The Instant Pot eliminates that step entirely, saving you time and effort without compromising on quality.
Let’s talk about savings! Making Instant Pot hummus is incredibly economical. Store-bought hummus typically costs around $4 per container and disappears remarkably fast in our home. By making it yourself in the Instant Pot, you can produce almost four times the quantity for roughly the same price. This significant saving makes homemade hummus a smart choice for both your taste buds and your wallet.
Crafting hummus in the Instant Pot is surprisingly straightforward. All you need are a few basic ingredients: dried garbanzo beans (also known as chickpeas), tahini, fresh garlic (adjust to your preference), high-quality olive oil, fresh lemon juice, ground cumin, and salt. Most of these items are likely already in your pantry, making this recipe incredibly accessible. This ease of access, combined with the ability to produce a large batch that easily lasts a week in the refrigerator, makes homemade hummus my preferred option.
Like many households, we consume a considerable amount of hummus. It’s incredibly versatile in our kitchen. I use it as a creamy spread for quick and easy lunch sandwiches, a healthy dip for crunchy carrot sticks, and a flavorful accompaniment to main dishes such as my chicken gyros, Instant Pot beef shawarma, and even my grilled Persian chicken. It’s clear why having a reliable Instant Pot hummus recipe on hand is essential for reducing our reliance on store-bought options!
Beyond the cost savings, homemade hummus is often lighter in calories, bursting with a bolder, fresher flavor, and undeniably better for your budget. It’s a staple I often prepare on weekends, ensuring we have a healthy and satisfying snack readily available for those relaxed Saturday nights spent in front of the TV.
What is Hummus?
Hummus is a beloved dip or spread originating from the Middle East, traditionally made from cooked and mashed chickpeas blended with tahini (sesame paste), olive oil, lemon juice, and garlic. Its creamy texture and rich, savory flavor have made it a global favorite, enjoyed with pita bread, vegetables, or as a condiment. Beyond its delicious taste, hummus is also celebrated for its nutritional benefits, being rich in plant-based protein, fiber, and healthy fats. It’s a cornerstone of Mediterranean diets and a fantastic addition to any meal.
How to Cook Chickpeas for Instant Pot Hummus: The No-Soak Method
The excellent news about making Instant Pot hummus is that even though we’re using dried garbanzo beans, there is absolutely no presoaking required! This is the game-changer that makes homemade hummus so much more convenient. All you need to do is combine the dried chickpeas with water and a few cloves of garlic (which are optional, but highly recommended for infusing flavor directly into the beans!) in your Instant Pot. The magic of pressure cooking will transform them into super-soft, tender chickpeas, perfect for blending into a velvety smooth hummus.
For general use in salads, soups, or stews, regular chickpeas typically cook in about 25-27 minutes, followed by a 30-minute natural pressure release. However, for hummus, we want an exceptionally smooth and creamy texture, which means cooking the garbanzo beans a little longer. This extended cooking time ensures the beans are incredibly soft, significantly reducing the work your food processor needs to do to achieve that desirable consistency.
To cook your chickpeas to perfection for hummus, simply rinse them thoroughly and add them to the Instant Pot with the specified amount of water and your optional garlic cloves. Secure the lid, seal the venting valve, and set your Instant Pot to manual ‘high pressure’ for 38-40 minutes. It’s worth noting that older dried beans, which may have been stored in your pantry for a while, might require an extra minute or two of cooking time compared to freshly purchased ones. The key is to get them incredibly tender, almost mushy, for the ultimate creamy hummus.
How to Make the Creamiest Instant Pot Hummus: Step-by-Step
Once the Instant Pot timer signals that the chickpeas are done, allow for a full 30 minutes of natural pressure release. This step is crucial because the residual heat and pressure continue to cook and soften the chickpeas, contributing to the hummus’s ultimate creaminess. Before you drain the chickpeas, remember to reserve 1 cup of the chickpea cooking liquid. This liquid, often referred to as aquafaba, is gold for adjusting the hummus’s consistency and adding a subtle depth of flavor.
PRO TIP for Extra Smooth Hummus: For an exceptionally smooth and airy hummus, begin by blending the minced garlic, tahini, and lemon juice together in your food processor *before* adding the chickpeas. A fascinating culinary magic happens when lemon juice and tahini emulsify in the food processor. This process lightens the tahini, allowing it to become incredibly smooth and airy, and ensures the garlic’s pungent flavor is evenly dispersed throughout the mixture. This initial blend creates a wonderfully fluffy base for your hummus.
After the tahini-lemon mixture is beautifully blended and airy, it’s time to incorporate the remaining ingredients. Even if your food processor is large enough to handle everything in one go, I highly recommend adding the olive oil, cooked chickpeas, and the reserved chickpea liquid in batches. This allows for better control over the texture and ensures a consistently smooth result. Start by adding about half of the olive oil, half of the chickpeas, and just one tablespoon of the cooking liquid at a time. Continue to process, scraping down the sides as needed, until smooth.
You’ll likely not use the entire cup of reserved chickpea liquid. In my experience, I typically use a total of 2-3 tablespoons of the chickpea liquid alongside a generous ½ cup of lemon juice. This combination yields a beautifully tangy and perfectly loose hummus that suits our preference. If you prefer a less tangy hummus, you can reduce the lemon juice to ⅓ cup, but remember you’ll need to compensate by adding a bit more of the chickpea cooking liquid, possibly closer to ½ a cup total, to achieve the desired consistency. Always taste and adjust seasonings, adding more salt or cumin as needed, until your hummus is just right.
Serving and Storing Your Delicious Instant Pot Hummus
While homemade hummus is perfectly enjoyable immediately after blending, I personally prefer to allow it to chill in the refrigerator for at least an hour or two before serving. The flavors meld and deepen as it cools, resulting in an even more delicious experience. To serve, spoon generous dollops of the creamy hummus into a beautiful serving bowl. Drizzle generously with a high-quality extra virgin olive oil for richness and a glossy finish. For an extra flourish, sprinkle on a hearty amount of za’atar (affiliate link), smoked paprika, or vibrant sumac . You can also get creative with other toppings like finely chopped fresh parsley, toasted pine nuts, or even caramelized onions. Making this hummus a day ahead truly allows the flavors to develop and intensify, making it taste even better.
Leftover hummus can be stored in an airtight container and refrigerated for up to 7 days, maintaining its freshness and deliciousness. For longer storage, hummus can indeed be frozen. I’ve tried freezing it before, and it works wonderfully. However, you might notice that it becomes a little looser in consistency once thawed. If you plan on freezing a batch, consider making it slightly thicker than usual to account for this change. Transfer the hummus into a freezer-safe, airtight container, ensuring you leave a little room at the top for expansion during freezing. Frozen hummus can be kept for approximately 3-4 months. Thaw it in the refrigerator overnight and give it a good stir before serving, adding a splash of water or lemon juice if needed to restore its perfect texture.
And there you have it! With this incredible Instant Pot method, there’s absolutely no reason to settle for small, expensive store-bought hummus containers. You can easily create a generous batch of the smoothest, creamiest homemade hummus at home, perfectly customized to your taste, any time you like!
Instant Pot Hummus
5 minutes
40 minutes
45 minutes
Learn how to make instant pot hummus. There’s no presoaking required for the beans. Almost everything is a pantry staple ingredient so you can whip up homemade hummus and customize it to your liking anytime!
Ingredients
Garbanzo Beans:
- 8 ounces dried garbanzo beans (about 1¼ cup)
- 6 cups water
- 2 cloves garlic, optional
Hummus:
- ⅓ – ½ cup lemon juice
- ½ cup tahini paste
- 8-10 cloves minced garlic (or more to taste)
- ½ cup reserved chickpea water
- ⅓ – ½ cup olive oil
- 1 ¼ teaspoon kosher salt
- 1 teaspoon cumin powder
Instructions
- PRESSURE COOK: Add the beans, water, and whole garlic cloves to the instant pot. Cover and seal the vent. Set the instant pot on manual ‘high pressure’ for 38-40 minutes. When the timer goes off, allow the pressure to release naturally for 30 minutes. This is important because the chickpeas will continue to cook for a bit here. Reserve 1 cup of chickpea cooking water, then drain the beans; set aside.
- BLEND: Place the tahini paste, minced garlic, and 1/3 cup of lemon juice in a food processor and blend until everything is smooth and airy. Add half the chickpeas, 1 tablespoon of cooking liquid, and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. Process until the paste is smooth. Taste and adjust. If the hummus is still thick, add more lemon juice or another tablespoon of cooking liquid with the food processor running. Stop the machine scrape down the sides and continue to mix and add a tablespoon of cooking liquid at a time until it reaches your desired consistency. I used just 2 tablespoons because I went with a ½ cup of lemon juice. But this part is really up to you!
- Spoon the hummus into a bowl, drizzle with additional olive oil, and garnish with za’atar or smoked paprika. Sometimes I like to add caramelized onions to the top!
Notes
- If you plan to soak the garbanzo beans before cooking them, you’ll need to reduce the pressure cooking time to 25-27 minutes.
- Keep in mind that 38 minutes or pressure cooking works for new beans. If you’ve had yours in the pantry for a while, I suggest upping the time to 39-40 minutes.
- The garbanzo beans are going to be extra mushy when they’re done cooking so I don’t suggest doing a double batch of beans unless you plan on making more hummus with them.
Have you made this recipe?
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