Eggless Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely ruins store-bought for you forever — and this Instant Pot method makes it easier than ever to pull off from scratch. Starting with dried chickpeas and pressure-cooking them until they're melt-soft is the real secret to that ultra-smooth, restaurant-quality texture you can never quite get from a can. The baking soda in the cooking water helps break down the chickpeas even further, so when they hit the blender with tahini, fresh lemon juice, and garlic, everything comes together into something impossibly silky. Drizzling in ice water while the machine runs is a small but brilliant step that gives the finished hummus that light, whipped consistency. A finishing drizzle of good olive oil and a dusting of smoked paprika turns a simple dip into something you'd genuinely be proud to set out for guests. Since every ingredient here is naturally plant-based and egg-free, there's nothing to swap or second-guess — just wholesome, satisfying food that works for nearly everyone at the table.
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!