Breastfeeding Friendly Instant Pot Hummus
Creamy, homemade hummus is one of those snacks that feels indulgent but is genuinely packed with good stuff — and when you're nursing, that matters. Chickpeas bring plant-based protein and iron, tahini adds healthy fats and calcium, and fresh lemon juice gives the whole thing a bright, clean flavor that store-bought versions rarely match. Starting from dried chickpeas and pressure-cooking them until they're meltingly soft is the real secret to that ultra-smooth, restaurant-quality texture. Blending the tahini and lemon juice first before adding the chickpeas is a small step that makes a big difference, creating a pale, almost whipped base that turns silky rather than grainy. A drizzle of olive oil and a dusting of smoked paprika at the end make it look gorgeous on the table with almost zero extra effort. Keep a batch in the fridge and you've got a satisfying, nutrient-dense dip ready whenever hunger strikes between feeds — which, let's be honest, is basically all the time.
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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)
Can be omittedfresh parsley
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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