Turkey Free Instant Pot Hummus
Creamy, dreamy homemade hummus is one of those things that genuinely tastes better when you make it yourself, and the Instant Pot makes the whole process almost effortless. Starting from dried chickpeas gives you a richer, more velvety result than anything that comes out of a store-bought tub — and pressure cooking gets them perfectly tender in a fraction of the usual stovetop time. The trick of blending the tahini and lemon juice first, before the chickpeas even hit the blender, is what gives this hummus that pale, whipped texture you see at good Middle Eastern restaurants. A drizzle of olive oil and a dusting of smoked paprika in the center make it look stunning on the table with almost zero extra effort. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about unexpected animal proteins sneaking in. This is the kind of recipe you make once and then wonder why you ever bought the packaged stuff.
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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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