Cinnamon Free Instant Pot Hummus

Total time9 hr

Prep time10 min

Cook time50 min

4.7

(3)

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 with dried chickpeas and pressure-cooking them until they're completely tender is the secret to that ultra-smooth, restaurant-quality texture you just can't get from a can. Many store-bought versions sneak in unexpected spices or seasoning blends, so making it from scratch gives you full control over every single ingredient. Here, the flavor comes from tahini, bright fresh lemon juice, raw garlic, and a touch of cumin — nothing more, nothing less. Blending the warm chickpeas with a drizzle of ice water creates a whipped, airy consistency that's light enough to scoop but rich enough to feel indulgent. A finishing swirl of good olive oil and a scatter of fresh parsley makes it look like something you'd order at a nice restaurant, even though it came together in your own kitchen.

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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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