Nutmeg Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely ruins store-bought for you forever — and this Instant Pot method makes it easier than ever to pull off at home. Starting with dried chickpeas and pressure-cooking them until they're impossibly soft is the real secret to that ultra-smooth, restaurant-quality texture. The blender gets to work on tahini, fresh lemon juice, garlic, and cumin first, building a pale, silky base before the chickpeas even join the party. A slow drizzle of ice water at the end is what takes it from good to genuinely cloud-like. Many store-bought dips and spice blends sneak in unexpected seasonings, so making this from scratch with a short, clean ingredient list means you know exactly what's in every bite. Finish it with a generous pour of olive oil and a dusting of smoked paprika for a presentation that looks like it came straight out of a mezze spread. It's 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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