Chicken 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 rather than canned ones gives you a noticeably silkier, more flavorful result — and pressure cooking them with a little baking soda gets them perfectly tender all the way through. The real trick here is blending the tahini, lemon juice, garlic, and cumin first until pale and smooth before the chickpeas even enter the picture, which builds a creamy base that store-bought versions rarely match. A slow drizzle of ice water while the blender runs takes it from good to genuinely luxurious. Finished with a pool of olive oil, a dusting of smoked paprika, and fresh parsley, it looks like something you'd order at a restaurant. Every single ingredient in this recipe is naturally free from poultry in any form, so there's no label-reading stress or substitution gymnastics required — just straightforward, wholesome cooking.
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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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