Yes, it’s very easy to get a tub of pretty decent hummus from any supermarket, but there is something rather satisfying about making your own batch. In today’s post, we want to share how to make Instant Pot hummus quickly and easily. It’s gluten-free, vegan-friendly and can be used in wraps, salads, or as a dip.
A few years ago, I watched a documentary called Make Hummus Not War. As well as being an entertaining and culturally insightful film, it got me totally obsessed with making hummus from scratch. Yes, it’s easy to get hummus from a supermarket but there is something rather satisfying about making your own batch.
The best thing about hummus is that it can be enjoyed by plant-based eaters and omnivores alike; it’s great for snacking or packing in a lunchbox; and, it’s high in protein and fibre. It’s also cheap and healthy to make your own – you know exactly what you add to it and there is no need for preservatives or additives.
I like to make hummus from dried chickpeas (or garbanzo beans) rather than using the canned legumes. Having an Instant Pot is perfect for cooking dried legumes such as chickpeas, as they take half the time compared to doing them on a stovetop.
Trivia fact: did you know that the word hummus is the Arabic word for chickpea (garbanzo bean)? Technically, the dip is called hummus bi tahini = chickpeas with tahini.
HOW TO MAKE INSTANT POT HUMMUS
Ideally, you should pre-soak the dried chickpeas for about 6-8 hours before cooking them till tender. The soaking not only rehydrates the chickpeas, but it also makes them easier to digest. The recipe below provides two methods of cooking: from dried and from soaked chickpeas. Once they are cooked, the rest of the instructions are the same.
- You can cook the chickpeas in water with some salt but we like to use a vegetable stock cube or vegetable broth for extra flavour.
- We like to work with hot chickpeas while their skin is nice and soft, which breaks down better when you process the ingredients in a blender or a food processor. This results in a smoother hummus.
- We used the smallest dried chickpeas/garbanzo beans we could find as they tend to be more flavoursome.
- Tahini is a sesame paste which you can find in most supermarkets or health food stores. Light tahini is best for hummus.
STORING & USING HUMMUS
You can keep finished hummus in an airtight container for 5-7 days. If it thickens in the fridge, you can warm it up slightly with a little water to thin it out.
- Enjoy hummus as a dip with cut-up carrots, celery sticks, cucumbers or radishes.
- Use it as a spread in wraps and sandwiches.
- Add a dollop to you salads and roasted vegetables.
- Add it to your meals for extra protein (especially for vegetarians/vegan diets).
A few more recipes with chickpeasPrint
This homemade Instant Pot hummus has a smooth, velvety texture and authentic flavor. It’s gluten-free, vegan-friendly. Use it in wraps, salads, or as a dip.
- 1 cup dried chickpeas (garbanzo beans)
- 3–4 cups hot water
- 1/2 teaspoon salt
- 3 cups water
- 1 cube vegetable stock
For the hummu dip
- 2 tablespoons olive oil
- 3 tablespoons light tahini
- 5–6 tablespoons lemon juice
- 2 cloves of garlic, chopped roughly
- 1 teaspoon cumin powder
- A pinch of salt (more if you prefer, taste at the end)
- 2/3 cup cooking liquid (maybe a little more to make it thinner, depending on the size of the chickpeas)
- Drizzle of olive oil and a pinch of paprika and cumin powder
- If soaking the chickpeas, add them to a bowl with hot water and salt and leave for 6-8 hours. Then rinse and add to the Instant Pot.
- Cooking from dried. Add chickpeas to the Instant Pot and cover with 3 cups of water. Break and add a cube of vegetable stock. You can use ready-made vegetable stock instead. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (HIGH Pressure) and adjust to 40 minutes. After 3 beeps the pressure cooker will start going. Once the timer goes off, allow the pressure to release naturally for 5 minutes and then use the quick release method before you open the lid.
- Cooking from soaked. Repeat as above but set the timer to 25 minutes.
- Once cooked, strain the chickpeas through a sieve but make sure to reserve the cooking liquid.
- Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin and a little pinch of salt. Add about 1/2 cup of the cooking liquid and process into thick puree. Stop and scrape the mixture from the sides and then process again. Add the rest of the liquid and process again until smooth. If you’re not planning to eat the hummus right away, I recommend making it a little thinner in texture than what you would like as it will firm up a little more with time. So feel free to add a little more cooking liquid or filtered water, a tablespoon or so at a time.
- Serve with a drizzle of olive oil and a sprinkle of paprika or/and cumin. Store in an airtight container for up to 5-6 days.
- Serving Size: 1/4 cup
- Calories: 164
- Sugar: 3.2 g
- Sodium: 164.6 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18.5 g
- Fiber: 3.4 g
- Protein: 6.2 g
- Cholesterol: 0 mg
SAVE THIS HUMMUS RECIPE TO PINTEREST