This Instant pot hummus recipe is the BEST homemade hummus I’ve ever tried. It has been my go-to recipe for years. This light, creamy and delicious dip is made from scratch using dry chickpeas that taste better than store-bought.
Take dry chickpeas in a colander and rinse them under running cold water until water runs clear and take them into a large bowl.
Add enough water (around 3-inches above the beans) and let it soak overnight or at least 8 hours. You’ll notice that they get double (almost triple) in size.
Drain the soaking water and discard.
Take drained chickpeas into the instant pot. Add salt, baking soda, bay leaves and freshwater.
Cover with the lid. Keep the valve to a sealing position. Cook on manual (high pressure) for 20 minutes. Let it NPR (natural pressure release). Once the pin drops open the lid.
No soak method: cook for 60 minutes.
Save around ½-1 cup of cooking water and then drain the chickpeas.
Making Instant Pot Hummus:
Take cooked chickpeas garlic clove, tahini, lemon juice, ½ cup of boiled chickpea water. and salt into a food processor jar. Be careful with salt here, we have added while pressure cooking beans as well. So you’ll need just a tiny pinch of salt.
Close the lid and blend on high until smooth and creamy. Stop and check. If needed add a little more water. Taste and adjust the salt and lemon juice as well.
Notes
I highly recommend soaking dry chickpeas. But if short on time or forget to pre-plan then you can go for the no-soak route.
Baking soda is a MUST while cooking chickpeas. It results in moist (from the center) and soft textured chickpeas.
Pressure cook the chickpeas a few minutes more to get super soft and almost mushy. If cooking chickpeas for salad or curry then I suggest reducing cooking time by 5 minutes.
Smoothness: You’ve read all over the recipe post that you’ll get smooth hummus. But keep in mind that you won’t get a 100% smooth texture. That is not possible and that is not how the hummus is served in the Middle East. You can see in the pic, by look it has a slightly grainy texture. But when you eat you’ll feel a creamy texture. You shouldn't feel much grainy.
Storage: it stays good for 4-5 days in an airtight container in the refrigerator. You can freeze in individual portions for up to 3 months. After it is thawed, stir well to bring it together to the right consistency.