Dairy Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely tastes better when you make it from scratch, and the Instant Pot makes the whole process almost effortless. Starting with dried chickpeas and pressure-cooking them until they're completely tender is the real secret — that level of softness is what gives you that ultra-smooth, restaurant-quality texture that store-bought versions rarely achieve. Tahini, fresh lemon juice, garlic, and a touch of cumin do all the heavy lifting in the flavor department, and a slow drizzle of ice water while blending whips everything into something light and almost fluffy. The whole recipe is naturally free of any dairy, so there's no swapping or substituting needed — just wholesome, plant-based ingredients working exactly as they should. A finishing drizzle of good olive oil and a dusting of smoked paprika makes it look as impressive as it tastes. Serve it with warm pita, fresh 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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