Hummus has quickly become one of my go-to dips for any occasion. It’s healthy and packed with protein, so I don’t have to feel guilty about eating half the container in one sitting. And it combines all the Middle Eastern flavors I love — chickpeas, garlic, tahini, and lemon juice — in a smooth and creamy dish.
I have to admit I’m a bit of a hummus snob. The grocery store varieties don’t do it for me anymore because they’re either too heavy or oily. Sometimes, they barely have any of my favorite Mediterranean flavors. I created this Instant Pot hummus recipe as an easy way to make the perfect hummus every time.
This recipe makes the hummus with dried chickpeas, which are cheaper than the canned variety and add a more authentic flavor to the hummus. Cooking the chickpeas in an Instant Pot ensures that they soften to the right consistency to make a smooth and creamy hummus, so you won’t have to spend hours slaving over the stove.
Once the Instant Pot finishes cooking, just throw your cooked chickpeas in a food processor with a few other ingredients and blend until smooth. In less than an hour, you can have the perfect Mediterranean hummus to eat with veggies or bring to your next gathering. It’s that easy!
Do I Have to Use Tahini?
Tahini, or sesame paste, is an important ingredient in any hummus recipe. I would suggest trying to get your hands on this paste if you want your hummus to be creamy, nutty, and flavorful.
You can even make homemade tahini using sesame seeds and oil.
However, if you can’t use sesame paste, I have found that a few other ingredients offer a similar creamy texture to the dip:
- Peanut butter: Peanut butter is thick and creamy like sesame paste, but it also has a strong flavor. Be prepared for your hummus to taste extra nutty if you try this substitution.
- Sesame seeds: If you have a strong enough blender, you can blend up sesame seeds into a paste. However, it is tricky to match the consistency of store-bought paste, so the texture of your hummus may still be a bit off.
- Sesame oil: This substitution works best for small batches of hummus. It has a stronger flavor than sesame paste, so use it sparingly. You may want to decrease the amount of olive oil in the recipe if you use sesame oil.
- Greek yogurt: Substituting in yogurt will alter the flavor of the hummus significantly, but it could still work in a pinch. If you decide to use Greek yogurt, be sure to decrease the amount of water or lemon juice you add to your hummus, as yogurt is more watery than tahini.
If you like hummus, check out this delicious falafel recipe at James Strange.
Can I Use Garlic Powder Instead of Cloves?
Yes, you can substitute 1 teaspoon of garlic powder for garlic cloves in your pressure cooker hummus recipe.
Should I Soak the Chickpeas?
When you make hummus from dried chickpeas rather than canned, you need to make sure your chickpeas are tender and soft before adding them to the food processor.
Some people prefer to soak their chickpeas overnight before cooking them to decrease the cook time. I prefer to make hummus from dry chickpeas because I don’t have to think ahead. I can throw them into the Instant Pot straight from my pantry.
However, if you would like to soak your chickpeas, you will want to use 1 cup of water for each 1 cup of chickpeas you add. Mix in a tablespoon of salt and let the chickpeas sit in the water overnight at room temperature. You can then cook them in your pressure cooker on high pressure for 15 to 20 minutes before blending them with your other ingredients.
If you want to make them completely separately, you can use this Instant Pot Chickpeas recipe.
How Much Hummus Does This Recipe Make?
This recipe makes about 4 cups of hummus, which is enough for my whole family for 4 days.
You can halve the hummus recipe if you would like to make a smaller batch. However, I would not recommend doubling it, as you will likely have trouble fitting the ingredients in your food processor and blending them smoothly.
How Long Can I Keep My Hummus in the Fridge?
After you prepare your pressure hummus, you can keep it in the fridge for up to 4 days.
If needed, you can also freeze it for up to 6 months. So if you made to much, feel free to keep a few containers in my freezer and thaw them in the fridge overnight.
How Should I Serve the Hummus?
Many people prefer to dip pita chips or raw veggies in their hummus. Of course, one of the classic ways to eat this dish is alongside falafel — I have an easy falafel recipe that pairs perfectly with homemade hummus.
However, there are many ways to eat hummus other than as a dip. I like to use it in place of mayonnaise or mustard on sandwiches or even just spread it on toast.
And hear me out — hummus makes a delicious, creamy vegan pasta sauce. Add 2 tablespoons to my Instant Pot pasta primavera to add protein and flavor to the dish.
- 3 cups garbanzo beans (dried chickpeas)
- 12 cups water
- 1 onion cut in half
- 2 bay leaves optional
- 1/2 cup cooking liquid made in the recipe
- 1/4 cup tahini
- 2 garlic cloves
- 1 lemon juiced
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp paprika for serving
- 1/4 cup extra virgin olive oil for serving
- Drain and rinse garbanzo beans (dried chickpeas).
- Add garbanzo beans, water, onion and bay leaves (optional) in an Instant Pot.
- Close the lid and set the vent into "sealing".
- Cook for 50 minutes on high pressure.
- When cooking time ends, wait for a natural pressure release.
- Once done, open the lid, drain the beans and reserve the liquid.
- In a food processor, add the beans, tahini, lemon juice, cumin, salt and 1/2 cup of the cooking liquid.
- Process the mixture until it is creamy and smooth.
- Serve and enjoy. Topped with paprika and olive oil.