Paraben 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 surprisingly hands-off. Starting from dried chickpeas means you control every single ingredient that goes into the bowl, which matters when you're navigating products that often contain preservatives and additives you'd rather avoid. The baking soda helps the chickpeas cook up impossibly tender, and blending them while still warm is the secret to that ultra-smooth, restaurant-style texture. Tahini, fresh lemon juice, raw garlic, and a touch of cumin bring bold, balanced flavor without anything unnecessary hiding in the mix. A drizzle of good olive oil and a dusting of smoked paprika finish it off beautifully, turning a simple dip into something you'll genuinely want to show off. Serve it with warm pita, fresh vegetables, or just a spoon — honestly, no judgment here.
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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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