Carrageenan 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 sneak in carrageenan as a stabilizer or emulsifier, so checking labels can feel like a full-time job. Starting from dried chickpeas and building every layer from scratch means you know exactly what's in the bowl. The baking soda trick during pressure cooking gets the chickpeas incredibly soft, which is the real secret to that ultra-smooth, restaurant-style texture. Blending the tahini, lemon, garlic, and cumin first before adding the chickpeas creates a silky base that just keeps getting better as everything comes together. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Whether you're scooping it with pita or spreading it on a sandwich, this is the kind of recipe you'll come back to again and again.
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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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