Instant Pot Hummus
Instant Pot Hummus! This homemade hummus using dried chickpeas and garlic is SO much better than store-bought and oil-free! Vegan, gluten-free and delicious.
Equipment
Ingredients
- 1 cup dried chickpeas
- 4 cups water
- 1 teaspoon salt
- 4 garlic cloves
- 1/4 cup fresh lemon juice
- 1/4 teaspoons ground cumin
- 1/2 cup tahini
- olive oil, for drizzling (optional)
- smoked paprika, for drizzling (optional)
Instructions
- Place the dried chickpeas in the Instant Pot along with 4 cups water, garlic and salt. Cover the lid and turn the vent to sealed, then cook for 40 minutes using the manual setting on high pressure.
- Let the pressure come down naturally for 15 minutes, then release the pressure completely.
- Drain the chickpeas and garlic cloves, reserving 1 cup of the cooking liquid.
- Place the drained chickpeas and garlic in the base of a food processor along with 1/2 cup cooking liquid, lemon juice, cumin and tahini. Puree until creamy and smooth. If you need more liquid, add another two tablespoons and puree again. This is usually where I stop adding liquid, but if you want it thinner, add another tablespoon or two.
- To serve, place the hummus in the center of a bowl, then use the back of a spoon to push the hummus up along the sides to make a thick circle.
- Drizzle the center with olive oil and sprinkle with smoked paprika and parsley.
Notes
When I'm craving this, I usually don't have time to soak the chickpeas, so I make this with unsoaked chickpeas. If using soaked, reduce cooking time to 25 minutes.
Nutrition
Serving: 0.25cupCalories: 123kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 206mgPotassium: 202mgFiber: 3gSugar: 2gVitamin A: 19IUVitamin C: 3mgCalcium: 37mgIron: 2mg