Pecan Free Instant Pot Hummus
Homemade hummus made from scratch in the Instant Pot is one of those recipes that completely ruins store-bought for you — in the best possible way. Starting with dried chickpeas and pressure-cooking them until they're impossibly soft is the secret to that ultra-creamy, restaurant-quality texture you can never quite replicate from a can. The tahini, fresh lemon juice, and a touch of cumin come together in the blender for a dip that's bright, nutty, and deeply savory all at once. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety — just clean, wholesome ingredients you can feel good about. It's endlessly versatile too, whether you're spreading it on sandwiches, scooping it with warm pita, or loading up a veggie platter for a crowd.
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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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