Brazil Nut Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely ruins store-bought for you forever — and the Instant Pot makes it easier than you'd ever expect. Starting from dried chickpeas gives you total control over every ingredient that goes into the bowl, which is a real comfort when you're navigating packaged foods that can carry unexpected allergens. The pressure cooker gets those chickpeas impossibly soft, which is the real secret to a silky-smooth result that no can of pre-cooked legumes can match. Blending the tahini, lemon juice, garlic, and cumin first before adding the chickpeas builds a pale, fluffy base, and a slow drizzle of ice water takes the texture from good to genuinely cloud-like. A finishing swirl of olive oil, a dusting of smoked paprika, and a handful of fresh parsley turn a simple dip into something you'd proudly set out for guests. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your 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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