Sesame Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned stuff — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot makes the whole process surprisingly hands-off, turning a pound of dried legumes into a big, beautiful batch of tender chickpeas in under an hour without any overnight soaking required. Smashed garlic, a bay leaf, and a touch of cumin do quiet but important work here, building a savory depth into every bean as they cook under pressure. For anyone navigating sesame allergies, store-bought hummus, falafel mixes, and even canned chickpeas can come with cross-contact concerns — cooking a clean batch at home with these straightforward ingredients puts you fully in control. The recipe also encourages you to save the starchy cooking liquid, which is a fantastic addition to soups and stews. Once cooled, these chickpeas are endlessly versatile — toss them into salads, roast them until crispy, blend them into a dip, or fold them into a grain bowl without a second thought.
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Learn more →Ingredients
6 servings
- 1 lb dried chickpeas
- 5 cups water
- 1 tsp kosher salt
- 3 garlic cloves, smashed
- 1 bay leaf
- ½ tsp ground cumin
- 1 tbsp olive oil (optional)
Instructions
- 1
Sort through the dried chickpeas and discard any shriveled ones or small stones. Rinse under cold running water in a colander until the water runs clear.
- 2
Add the rinsed chickpeas, water, kosher salt, smashed garlic, bay leaf, ground cumin, and olive oil, if using, to the Instant Pot insert.
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