Mustard Free Instant Pot Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those kitchen wins that feels almost too good to be true — and this Instant Pot version makes it genuinely easy. Every ingredient here is straightforward and clean: dried chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin. There's no reason to reach for store-bought when so many packaged dips sneak in unexpected seasonings that can be a real concern for anyone avoiding certain condiments and spice blends. Cooking the chickpeas under pressure until they're completely tender is the secret to that ultra-smooth, restaurant-quality texture, and blending them while still warm takes it to another level. A drizzle of good olive oil and a dusting of smoked paprika at the end turn a simple bowl into something you'd genuinely want to serve at a dinner party. It's endlessly versatile — great with warm pita, raw vegetables, or just a spoon — and knowing exactly what went into it makes every bite that much better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!