Anti Inflammatory Instant Pot Hummus
Homemade hummus made from scratch is in a completely different league from anything you'll find in a plastic tub at the grocery store, and this Instant Pot method makes the whole process genuinely approachable. Dried chickpeas cooked under pressure turn out impossibly soft, which is the real secret to that ultra-smooth, restaurant-quality texture. Tahini, fresh lemon juice, garlic, and cumin come together in the blender to create a base that's bright, nutty, and deeply savory all at once. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — chickpeas and olive oil are well-regarded staples, garlic and cumin bring their own beneficial compounds, and fresh lemon juice keeps things vibrant rather than heavy. A generous drizzle of extra-virgin olive oil and a dusting of smoked paprika at the end make it look as good as it tastes. This is the kind of recipe you make once and then wonder why you ever settled for the store-bought version.
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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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