Gut Friendly Instant Pot Hummus
Starting with dried chickpeas and cooking them low and slow in the Instant Pot means you're in full control of every ingredient that goes into your bowl — no preservatives, no additives, no mystery oils hiding in a store-bought tub. The baking soda helps the chickpeas cook up incredibly tender, which is the real secret to that silky, cloud-like texture that's so hard to achieve with canned beans. Blending the tahini and lemon juice first before adding the chickpeas creates an ultra-smooth, pale base that makes this hummus genuinely restaurant-worthy. A drizzle of good olive oil and a pinch of smoked paprika at the end turn a simple dip into something you'd be proud to set out for guests. Because every component here is whole and minimally processed — dried legumes, fresh lemon, raw garlic, ground cumin — it's the kind of recipe that works with your body rather than against it. Serve it with warm pita, crunchy vegetables, or just a spoon, and don't be surprised when the bowl disappears faster than you expected.
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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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