Coconut Free Instant Pot Hummus
Homemade hummus made from scratch in the Instant Pot is genuinely one of those recipes that will ruin store-bought for you forever. Starting with dried chickpeas and pressure-cooking them until they're impossibly soft is the real secret to that ultra-creamy, restaurant-quality texture — no shortcuts, no compromises. A full minute of blending the tahini, lemon juice, garlic, and cumin before the chickpeas even go in builds a silky, pale base that makes all the difference. Then the chickpeas get blended in for another few minutes with a drizzle of ice water until everything is light, smooth, and perfectly spreadable. Many packaged dips and even some restaurant versions sneak in coconut-derived emulsifiers or oils, so making it yourself with this straightforward ingredient list means you know exactly what's in the bowl. Finished with a generous pour of olive oil, a dusting of smoked paprika, and fresh parsley, it's as beautiful to look at as it is to eat. Serve it with warm pita, raw vegetables, or honestly just a spoon — no judgment here.
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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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