BHA & BHT Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that completely ruins store-bought for you — and this pressure cooker method makes it easier than ever to pull off from scratch. The problem with most packaged dips is that BHA and BHT show up as preservatives in the oils, tahini blends, or flavoring agents used in commercial versions, making the label-reading game exhausting. Here, every ingredient is whole and straightforward: dried chickpeas, real tahini, fresh lemon juice, garlic, and a handful of pantry spices — nothing that needs a preservative to survive a shelf. The Instant Pot does the heavy lifting, cooking the soaked chickpeas until they're so tender they crush without any resistance, which is the real secret to that ultra-smooth, restaurant-quality texture. Blending the tahini and lemon juice first before adding the chickpeas builds a pale, whipped base that turns genuinely silky once the warm beans go in. A drizzle of good olive oil and a dusting of smoked paprika at the end make it look as impressive as it tastes. Once you've made it this way, it's hard to imagine going back.
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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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