Name: Instant Pot Hummus Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 510 min
Ingredients: 1 cup Dried chickpeas; 2 Bay leaves; 1 teaspoon Salt; ⅛ teaspoon Baking soda; 3 cups Water (for pressure cooking); ½ -1 cup Chickpeas cooking water (save after pressure cooking beans); 2 cloves Garlic; ½ cup Tahini; ¼ cup Lemon juice (freshly squeezed); Olive oil (to drizzle on top while serving); Paprika (to sprinkle on top while serving); Parsley (for garnishing)

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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.

Top view of hummus served in a plate with drizzle of olive oil and paprika, served with chips.

❤️ You’ll Love This Hummus Recipe

Cost-effective: It is much cheaper to make homemade instant pot hummus from dry chickpeas than buying it from the store.

Tastes better and fresh: just like other homemade recipes, this one also tastes fresh and better. Plus, it’s free from additives and other preservatives.

Why Instant Pot Hummus And Not Use Canned Chickpeas?

I know it is time-consuming when dry chickpeas are used vs canned chickpeas. But here are my reasons,
I prefer to minimize the use of canned products in my cooking. So when it comes to the beans I always pressure cook them at home for any recipe.
Plus, canned chickpeas have some bite into it. Hence you have to remove the skin to get smooth hummus. If you skip the tedious task of removing skin then you’ll have grainy hummus.
Vs when we make instant pot chickpeas, you can cook a few more minutes and make chickpeas and skin super soft.
These super soft chickpeas will result in super creamy and smooth hummus. Hence I always opt for instant pot method even though it is a little time-consuming compared to hummus made from canned chickpeas.

Soak The Chickpeas Vs No-Soak:

I always plan ahead and soak the chickpeas overnight or at least 8 hours before pressure cooking.
Why? Pre-soaking the chickpeas will reduce the cooking time. This reduced cooking time can mean less loss of water-soluble nutrients due to less time of exposure to heat and water.
You forgot to plan ahead or short on time. Don’t worry, I have mentioned the cooking time for the no-soak method as well.

🧾 Ingredient Notes

Here is the pic of ingredients to make instant pot chickpeas.

Bay leaves: add a nice flavor.
Baking soda: It helps to make super soft and moist chickpeas while pressure cooking. A must-add ingredient.

Ingredients used for cooking chickpeas in instant pot in individual bowls and spoons.

Here is the pic of the ingredients used in making hummus recipe.

Dry chickpeas: Base of this recipe. Use dried chickpeas and preferably do soak them overnight. Then pressure cook them until soft. Do reserve some chickpea cooking water and we’ll use that while grinding hummus.
Tahini: I have used homemade tahini. You can use a store-bought one.
Lemon Juice: Use freshly squeezed lemon juice. A bottled one will give you a slightly bitter taste.

Ingredients used in instant pot hummus in indiviudal bowls.

👩‍🍳 How To Make Instant Pot Hummus? (Pics)

Soaking Chickpeas:

1) Take dry chickpeas in a colander, rinse them under running cold water until water runs clear, and take them into a large bowl.

2) Add enough water (around 3-inches above the beans) and let it soak overnight or at least 8 hours.

3) You’ll notice that chickpeas get double (almost triple) in size.

4) Drain the soaking water and discard.

Collage of 4 steps showing soaking chickpeas in water and soaked chickpeas in a colander.

Cooking Chickpeas in Instant Pot:

5) Take drained chickpeas into the instant pot. Add salt, baking soda and bay leaves.

6) Add fresh water.

7) 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.

8) Save around ½-1 cup of cooking water and then drain the chickpeas.

Collage of 4 steps showing soaked chickpeas in instant pot and cooked.

Making Hummus Recipe:

1) Take cooked chickpeas garlic clove and salt into a food processor jar. Be careful with salt here, we have added while cooking chickpeas as well. So you’ll need just a tiny pinch of salt.

2) Add tahini, lemon juice, ½ cup of boiled chickpea water.

3) Close the lid and blend on high until smooth and creamy.

4) Stop and check. If needed add a little more water. Taste and adjust the salt and lemon juice as well.

Collage of 4 steps showing humms ingredients in food processore and ready hummus.

💭 Expert Tips For Instant Pot Hummus

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 Instructions

Store homemade hummus in an airtight container.
In the fridge, hummus stays good for 4-5 days.
In the freezer, hummus stays good for up to 3 months.
I prefer to freeze them in these silicone molds for individual serving. Whenever needed, thaw the required amount and stir to bring it together and get smooth consistency.

🍽 Serving Ideas For Hummus

Let the instant pot hummus cool down to room temperature before serving. Warm hummus doesn’t taste good.

Make a swirl of a dollop of hummus in a serving bowl. Drizzle some olive oil and sprinkle some paprika, sumac, or za’atar. You can sprinkle some freshly chopped parsley for some fresh flavors.

Here are some options/ways to use instant pot hummus.

Use as a dip for your veggies (like carrots, cucumber, celery) or crackers or pita chips.
Spread it on the bread while making a sandwich or spread it on the wrap.
Make a sauce: Add little water, adjust some salt and lemon juice, add some spices like paprika, cumin powder, coriander powder. Drizzle it over salad or roasted veggies.
Use it as a part of Mediterranean mezze platter along with other stuff like tzatziki, baba ganoush, tabbouleh, labneh, roasted veggies, olives, bread, etc.

Tried this hummus recipe using instant pot? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!