Honey Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely ruins store-bought for you forever — and the Instant Pot makes it easier than you'd ever expect. Starting from dried chickpeas means you're in full control of every single ingredient, which matters when you're avoiding sweeteners that can sneak into packaged versions. The pressure cooker gets those chickpeas impossibly tender, and blending them while still warm is the real secret to that silky, restaurant-style texture. Tahini, fresh lemon juice, garlic, and a touch of cumin do all the heavy lifting here — no fillers, no additives, just clean and bold flavor. A drizzle of good olive oil and a dusting of smoked paprika in the center make it look as impressive as it tastes. 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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