Almond Free Instant Pot Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those kitchen wins that genuinely surprises people — the texture and depth of flavor you get from dried chickpeas cooked under pressure is miles ahead of anything from a tub. The Instant Pot does the heavy lifting here, cooking the soaked chickpeas until they're so tender they crush between two fingers without any resistance, which is exactly what you need for that silky-smooth finish. Blending the tahini, lemon juice, garlic, and cumin first before adding the warm chickpeas is a smart technique that builds a pale, airy base before the legumes even hit the machine. A slow drizzle of ice water while the blender runs takes it from good to genuinely luxurious. Store-bought versions often sneak in unexpected additives or are processed on shared equipment with tree nuts, so making it at home with this short, straightforward ingredient list means you know exactly what's in every bite. Finished with a swirl of olive oil, a dusting of smoked paprika, and fresh parsley, it's the kind of appetizer that disappears fast — whether you're serving it with warm pita, crudités, or just a spoon.
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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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