Low Sugar Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely tastes better than anything you'll find in a plastic tub at the store — and this Instant Pot version makes it surprisingly achievable on a weeknight. Starting from dried chickpeas means you're in full control of every single ingredient, which matters when you're avoiding added sugars that sneak into so many packaged dips and spreads. The pressure cooker does the heavy lifting, cooking the chickpeas until they're impossibly soft, which is the real secret to that ultra-smooth, restaurant-style texture. Tahini, fresh lemon juice, raw garlic, and a touch of cumin bring all the bold, savory depth you want — no sweeteners needed, because the ingredients speak entirely for themselves. A slow drizzle of ice water while blending gives the final dip that light, whipped consistency that's almost impossible to stop eating. Finished with good olive oil, a dusting of smoked paprika, and fresh parsley, it's as beautiful to look at as it is satisfying to scoop.
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Learn more →Ingredients
8 servings
- 1 cup dried chickpeas
- 7 cup water
- ½ tsp baking soda
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ¾ tsp salt, plus more to taste
- ½ tsp ground cumin
- 2–4 tbsp ice water, as needed
For serving
- 2 tbsp extra-virgin olive oil, for serving
- ¼ tsp smoked paprika, for serving (optional)
- 2 tbsp fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse through a colander.
- 2
Add the soaked, drained chickpeas, 3 cups of fresh water, and the baking soda to the Instant Pot insert. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.
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