Ginger 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 surprisingly hands-off. Starting from dried chickpeas means you get full control over every single ingredient — no mystery additives, no preservatives, and absolutely nothing that could sneak in unwanted flavors or trigger sensitivities. The pressure cooker brings those chickpeas to a perfectly tender, almost melt-in-your-mouth softness that's hard to achieve any other way, and that texture is what makes the final blend so luxuriously smooth. Blending the tahini and lemon juice first before adding the chickpeas is a small step that makes a big difference, giving the hummus that pale, whipped quality you see at good restaurants. A drizzle of olive oil and a dusting of smoked paprika turn a simple bowl into something that looks genuinely impressive on the table. Whether you're scooping it up with warm pita or spreading it across a grain bowl, this is the kind of recipe you'll come back to again and again.
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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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