Caffeine 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 means you're in full control of every ingredient that goes into the bowl — no mystery additives, no preservatives, just clean, wholesome flavor. The baking soda trick during pressure cooking helps the chickpeas get incredibly tender, which is the real secret to that ultra-smooth, restaurant-style texture. Blending the tahini and lemon juice first before adding the chickpeas builds a silky base, and drizzling in ice water while the machine runs takes it from good to genuinely luxurious. A finishing swirl of olive oil and a dusting of smoked paprika make it look as good as it tastes. Every single ingredient here is naturally free of stimulants, so this is a dip you can enjoy any time of day without a second thought — afternoon snack, late-night spread, or party appetizer, it's always the right call.
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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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