Artificial Flavors Free Instant Pot Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those things that genuinely ruins store-bought for you forever — and this Instant Pot method makes it far more achievable than you'd expect. Every ingredient here is whole and real: dried chickpeas, fresh lemon juice, raw garlic, tahini, and a handful of pantry spices. There's no mystery in the label, no synthetic flavor boosters hiding in the mix, just honest food that tastes exactly like what it is. The pressure cooker does the heavy lifting, cooking the soaked chickpeas until they're so tender they practically dissolve into a silky paste when blended. A little ice water drizzled in while the blender runs is the secret to that light, whipped texture you'd normally only get at a good restaurant. Finished with a swirl of extra-virgin olive oil and a dusting of smoked paprika, it's as beautiful to look at as it is satisfying to eat. Make a big batch and keep it in the fridge — it disappears fast.
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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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