Red Meat Allergy Friendly Instant Pot Hummus
Creamy, cloud-like hummus made entirely from scratch is one of those kitchen wins that feels far more impressive than the effort involved. Every ingredient here is naturally plant-based — dried chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin — so there's nothing to second-guess when it comes to hidden animal proteins or red meat derivatives that can sneak into store-bought versions. The Instant Pot does the heavy lifting, pressure-cooking the soaked chickpeas until they're so tender they practically dissolve, which is the real secret to that ultra-smooth, restaurant-quality texture. Blending the tahini and lemon juice first before adding the chickpeas is a small but brilliant move that builds a silky, pale base before the legumes even hit the bowl. A slow drizzle of ice water at the end keeps things light and spreadable rather than dense and gluey. Finished with a generous pour of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, this is the kind of dip that disappears fast — whether you're scooping it with warm pita, fresh vegetables, or just a very enthusiastic spoon.
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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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