This Instant Pot Hummus is one of the dishes I took to every single book signing we did from The Gluten Free Instant Pot Cookbook. It highlights how well the Instant Pot cooks beans and it is simple to put together. It’s one of the staples in my Instant Pot Cooking Classes too!
Hummus is such a versatile dish too. It can be used as an appetizer, served with crackers or with cut up vegetables. Dipping carrots into hummus is a personal favorite! Or you can use it as a spread on sandwiches, or wrapped in lettuce leaves. Both the Greeks and Middle Eastern folk claim to have been the first to eat hummus, because chickpeas were abundant in both areas, it’s possible they’re both right!
Instant Pot Hummus
- May 13, 2020
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- 1 cup dried chickpeas
- 3 cups water
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 4 cloves of garlic, chopped roughly
- 1 teaspoon ground cumin
- Salt and Pepper to taste
- Parsley, smoked paprika and additional olive oil for serving
- Step 1
- Add the dried chickpeas to the inner pot of your electric pressure cooker. Add water and 1 teaspoon salt.
- Step 2
- Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 60 minutes. When cook time is finished, allow a complete natural release. When the float pin drops, unlock the lid and open it carefully.
- Step 3
- Ladle 1 cup of the cooking liquid out of the pot and set it aside. Using mitts or a dishtowel, carefully lift out the inner pot out and drain the chickpeas into a colander.
- Step 4
- Transfer the warm, drained chickpeas to a food processor or blender. Add the olive oil, tahini, lemon juice, garlic, cumin and salt. Process at medium speed, slowly adding in the reserved cooking liquid. Continue until the mixture is smooth and creamy. If needed, stop and scrape down the sides of the bowl and process again to achieve desired texture. NOTE: You may not use all of the cooking liquid.
- Step 5
- Taste the hummus. Adjust the seasoning, if needed.
- Step 6
- Serve with a drizzle of olive oil and a sprinkle of smoked paprika and parsley. Store in an airtight container for up to 5-6 days.
You could also make this amazing Eggplant and Olive Dip in the Instant Pot with the same creamy results!
Want more recipes for Hummus? Here are 19 Variations of Hummus from The Spruce Eats. I’m not too sure about that Peanut Butter one though…