Citric Acid 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. The pressure cooker turns dried chickpeas impossibly soft, which is the real secret to that ultra-smooth, restaurant-quality texture you can never quite get from a can. Many store-bought versions rely on citric acid as a preservative, so checking every label can feel like a part-time job; here, fresh lemon juice does all the brightening work with nothing hidden in the fine print. Tahini and a touch of ground cumin give the base a rich, nutty depth, while a drizzle of good olive oil and a dusting of smoked paprika make it look as good as it tastes. Blending the chickpeas while they're still warm and streaming in ice water a tablespoon at a time is the move that takes it from good to genuinely silky. Serve it as a dip, spread it thick on a sandwich, or just eat it straight off the spoon — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!