Pregnancy Friendly Instant Pot Hummus
Creamy, dreamy, and made entirely from scratch, this Instant Pot hummus is the kind of snack that feels indulgent while actually delivering serious nutritional value. Chickpeas are a fantastic source of plant-based protein and folate — both genuinely useful during pregnancy — and cooking them from dried in the pressure cooker means you know exactly what went into the bowl. No preservatives, no mystery additives, just real ingredients you can feel good about. The tahini and fresh lemon juice blend into something silky and bright, while a drizzle of olive oil and a dusting of smoked paprika make it look like it came from a restaurant. Blending the chickpeas while they're still warm, then slowly adding ice water, is the trick that gives this hummus its impossibly light, whipped texture. Serve it with pita, crackers, or a pile of fresh vegetables for a satisfying snack that holds up well in the fridge for days — which is a genuine win when energy levels are unpredictable and you need something nourishing on hand at all times.
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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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