Artificial Food Coloring Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that completely ruins store-bought for you — and this Instant Pot version makes it easier than ever to whip up a batch from scratch. The pressure cooker transforms dried chickpeas into impossibly tender, almost silky legumes that blend into something far smoother than anything from a plastic tub. Every single ingredient here is whole and real: chickpeas, tahini, fresh lemon juice, garlic, cumin, and a drizzle of good olive oil to finish. That matters because conventional dips and spreads often sneak in additives and synthetic dyes you'd never expect in something as simple as hummus. Here, you know exactly what's going in the bowl. The trick of blending the tahini and lemon first before adding the chickpeas — plus a splash of ice water — gives you that light, whipped texture that makes this feel almost restaurant-quality. Finish it with smoked paprika and fresh parsley for a little color and brightness that comes entirely from real food.
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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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