Tree Nut Free Instant Pot Hummus
Homemade hummus is one of those things that tastes so much better from scratch, and the Instant Pot makes the whole process genuinely approachable. Starting from dried chickpeas means you're in full control of every ingredient that goes into the bowl — no mystery additives, no shared-facility concerns, just clean, simple pantry staples. The baking soda trick during pressure cooking helps the chickpeas turn ultra-soft, which is the real secret to that silky, restaurant-quality texture. Blending the tahini, lemon juice, garlic, and cumin first before adding the chickpeas builds a creamy base that whips up beautifully smooth. A slow drizzle of ice water at the end lightens everything up so the final result is fluffy and spreadable rather than dense or gluey. Finished with a swirl of olive oil, a dusting of smoked paprika, and fresh parsley, it's as gorgeous to look at as it is to eat. Scoop it up with warm pita, pile it onto a grain bowl, or just go straight in with a cracker — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!