Beef Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely tastes better when you make it yourself, and the Instant Pot makes the whole process surprisingly hands-off. Starting from dried chickpeas rather than canned ones gives you a deeper, nuttier flavor and an ultra-smooth texture that store-bought versions rarely match. The baking soda in the cooking water helps the chickpeas break down beautifully, so by the time they hit the blender they're soft enough to whip into something truly silky. Blending the tahini, lemon juice, garlic, and cumin first — before the chickpeas go in — is the kind of small technique that makes a big difference, creating a pale, airy base that carries the whole dip. A slow drizzle of ice water at the end loosens everything to that perfect spreadable consistency without making it watery. Finished with a pool of good olive oil, a dusting of smoked paprika, and fresh parsley, it looks like something you'd order at a restaurant. Every single ingredient here is plant-based and straightforward, so there's nothing to second-guess — just honest, satisfying food you'll want to make on repeat.
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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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