Pescatarian Instant Pot Hummus
Homemade hummus made from scratch is on a completely different level from anything you'll find in a plastic tub at the grocery store, and the Instant Pot makes the whole process surprisingly approachable. Starting with dried chickpeas and pressure-cooking them until they're genuinely soft — crushable between two fingers with zero resistance — is the secret to that ultra-smooth, restaurant-quality texture. Blending the tahini and lemon juice first before adding the chickpeas is a clever technique that builds a light, almost whipped base, and drizzling in ice water at the end takes the creaminess even further. Fresh garlic, ground cumin, and a generous squeeze of lemon keep the flavor bright and balanced without relying on anything processed or hard to source. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple bowl into something you'd genuinely be proud to set on the table. This is the kind of recipe that fits naturally into a pescatarian kitchen because every single ingredient is straightforward, plant-based, and easy to verify — no label-reading stress required. Make a big batch, because it disappears fast.
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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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