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Homemade Instant Pot Hummus Recipe

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4.3 from 3 reviews

  • Author: Hazel
  • Total Time: 1 hour 15 minutes
  • Yield: 2 cups
  • Diet: Vegetarian

Description

This homemade hummus recipe uses dried chickpeas cooked perfectly in an Instant Pot to create a creamy, flavorful Mediterranean dip. The recipe combines tender chickpeas with tahini, olive oil, lemon juice, garlic, and cumin for a traditional and wholesome appetizer or snack option. Cooking chickpeas from dried in the Instant Pot ensures optimal texture and rich flavor in the hummus, adaptable to your desired consistency.

Ingredients

Instant Pot Chickpeas:

  • 1 lb dried chickpeas
  • 1 TB extra virgin olive oil
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tsp salt *
  • 8 cups water

Hummus:

  • 1/3 cup tahini
  • 2 TB extra virgin olive oil
  • 1 lemon juiced (2-3 tablespoons lemon juice)
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 1 1/2 cups cooked chickpeas
  • 2-4 TB cold water

Instructions

  1. Cook the Chickpeas: Rinse the dried chickpeas thoroughly, discarding any stones or debris. Place the chickpeas, olive oil, garlic cloves, bay leaves, salt, and water into the Instant Pot. Secure the lid and set to Manual mode on High Pressure for 35 minutes, ensuring the valve is set to Sealed. Once the cooking cycle finishes, allow the pressure to release naturally for 30 minutes before carefully releasing any remaining pressure and opening the lid.
  2. Prepare Chickpeas for Hummus: Remove the bay leaves and garlic cloves from the pot. Using a sieve or mesh strainer, separate 1 1/2 cups of cooked chickpeas from the cooking liquid to use in the hummus. Drain any additional beans if desired, or store extras with some cooking liquid in the refrigerator.
  3. Make the Hummus: In a food processor fitted with an S blade, combine tahini, extra virgin olive oil, lemon juice, minced garlic, ground cumin, and salt. Pulse until creamy and smooth, about 30-60 seconds, pausing to scrape down the sides as needed. Add the cooked chickpeas and 2 tablespoons of cold water, pulsing to blend. Add additional water in small increments through the food processor chute until reaching your preferred smooth consistency, typically 4 tablespoons total.
  4. Serve and Store: Remove the lid and transfer the fresh hummus to a serving bowl or storage container. Refrigerate in an airtight container, where it will keep fresh for up to 5 days. Enjoy as a dip, spread, or side dish.

Notes

  • Adjust salt to your taste; while 1 teaspoon is standard, some prefer up to 1/2 tablespoon for a saltier result.
  • Cook time includes 30 minutes pressure cooking and 30 minutes natural pressure release; additional time of 20-30 minutes is needed for the Instant Pot to reach pressure before cooking begins.
  • Extra cooked chickpeas can be frozen for future hummus making or roasted at 400°F with olive oil until crispy for a healthy snack or salad topping.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Mediterranean

Find it online: https://recipesbyhazel.com/homemade-instant-pot-hummus-recipe/