Hazelnut Free Instant Pot Hummus
Creamy, cloud-like hummus is one of those things that tastes infinitely better when you make it from scratch, and the Instant Pot makes the whole process surprisingly hands-off. Starting with dried chickpeas and pressure-cooking them until they're genuinely fall-apart soft is the secret to that ultra-smooth, restaurant-quality texture you can never quite get from a can. The blender does the heavy lifting from there — tahini, fresh lemon juice, garlic, and a drizzle of ice water come together into something light and silky that store-bought versions just can't match. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. A finishing drizzle of good olive oil and a dusting of smoked paprika turn it into something you'd genuinely be proud to set out for guests. It's the kind of recipe that becomes a weekly staple once you realize how easy it actually is.
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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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