Pistachio Free Instant Pot Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those kitchen wins that genuinely surprises people — it tastes nothing like the tub from the grocery store. Starting with dried chickpeas and pressure-cooking them until they're melt-tender is the real secret here, giving you a silky base that blends into something almost luxuriously smooth. Tahini, fresh lemon juice, raw garlic, and a touch of cumin build that classic, deeply savory flavor, while drizzling in ice water as the blender runs lifts the whole thing into an airy, spreadable dip. A finishing swirl of good olive oil and a dusting of smoked paprika makes it look as impressive as it tastes. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every single ingredient is straightforward and easy to verify, with no ambiguous add-ins or garnishes that could introduce a problem. It's the kind of recipe you'll want to make on a Sunday and eat all week long, scooped up with warm pita or piled onto a grain bowl.
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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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