Lactose Free Instant Pot Hummus
Homemade hummus is one of those things that tastes so much better from scratch, and the Instant Pot makes the whole process genuinely approachable — no canned chickpeas required. Starting from dried chickpeas and pressure-cooking them until they're impossibly soft is the real secret to that ultra-smooth, restaurant-quality texture. The base comes together in a blender with tahini, fresh lemon juice, garlic, and cumin, and a slow drizzle of ice water whips it into something light and almost fluffy. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed — just clean, wholesome components that happen to work beautifully together. A finishing drizzle of olive oil and a dusting of smoked paprika turn a simple bowl into something you'd genuinely want to set out for guests. It's the kind of recipe that makes you wonder why you ever reached for the store-bought tub.
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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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