Capsaicin 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. Many store-bought versions and restaurant dips sneak in spicy seasonings or chili-based garnishes that can be a real problem for anyone avoiding capsaicin, so having a reliable from-scratch recipe in your back pocket is a serious win. Here, the heat-free flavor comes from a smart combination of nutty tahini, bright lemon juice, raw garlic, and a touch of ground cumin — nothing that will cause any concern. The baking soda trick during pressure cooking gets the chickpeas incredibly soft, which is the real secret to that ultra-smooth, almost silky texture you're after. A few tablespoons of ice water blended in at the end takes it from good to genuinely restaurant-quality. The optional smoked paprika topping adds a subtle, smoky depth without any of the heat that standard paprika blends sometimes carry, but it's easy to skip entirely if you prefer to stay on the safe side. Finished with a generous drizzle of olive oil and fresh parsley, this is a crowd-pleasing dip that everyone at the table can enjoy without a second thought.
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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)
Can be omittedsmoked paprika
- 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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