Nightshade Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely tastes better when you make it yourself, and the Instant Pot makes the whole process almost effortless. Starting from dried chickpeas means you get a deeper, nuttier flavor than canned, and pressure-cooking them until they're completely tender is the secret to that ultra-smooth, restaurant-quality texture. The blending technique here — processing the tahini and lemon juice first before adding the chickpeas — creates a pale, whipped base that's noticeably lighter than most versions you'd find at the store. For anyone avoiding nightshades, hummus can be a tricky snack since many store-bought tubs are finished with paprika-heavy spice blends or contain additives worth scrutinizing; here, every ingredient is straightforward and easy to verify. The smoked paprika garnish is listed as optional, so you can simply skip it and finish with just olive oil and fresh parsley for a completely nightshade-free bowl. Ground cumin, bright lemon juice, and a touch of garlic do more than enough to make this deeply satisfying without any of the usual shortcuts. Serve it with warm flatbread, fresh vegetables, or a spoon — honestly, no judgment.
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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)
Can be omittedsmoked paprika
- 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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