Celery 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 almost effortless. Starting from dried chickpeas means you get full control over every single ingredient — no mystery additives, no shared-facility concerns, just pure, wholesome flavor from start to finish. The baking soda trick during pressure cooking gets the chickpeas incredibly soft, which is the real secret to that ultra-smooth, restaurant-quality texture. Blending the tahini and lemon juice first before adding the chickpeas builds a silky base, and a slow drizzle of ice water whips everything into something light and almost fluffy. A finishing swirl of olive oil and a dusting of smoked paprika turns a simple bowl into something you'd genuinely be proud to set out for guests. It's endlessly versatile — pile it onto a plate with warm pita, use it as a sandwich spread, or just go in with a spoon.
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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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