Black Pepper Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely ruins store-bought for you forever — and this Instant Pot version makes it easier than ever to pull off at home. The pressure cooker turns dried chickpeas impossibly tender, which is the real secret to that ultra-smooth, restaurant-quality texture. Many packaged hummus brands and spice blends sneak in black pepper, so making it from scratch gives you complete control over every ingredient. Tahini, fresh lemon juice, garlic, and a touch of cumin do all the heavy lifting here, building layers of nutty, bright, savory flavor without any heat you didn't ask for. Blending the chickpeas while still warm and drizzling in ice water as you go creates a whipped, cloud-like consistency that's genuinely hard to stop eating. A finishing drizzle of good olive oil and a pinch of smoked paprika makes it look like something you'd order at a mezze restaurant. Serve it with warm pita, fresh vegetables, or honestly just a spoon.
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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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