Turmeric 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 surprisingly hands-off. Starting from dried chickpeas means you get full control over every single ingredient that goes into the bowl — no mystery additives, no spice blends with hidden seasonings to second-guess. The baking soda trick during pressure cooking helps the chickpeas turn ultra-soft, which is the real secret to that silky, restaurant-style texture. Blending the tahini and lemon juice first before adding the chickpeas is a small step that makes a big difference, creating a pale, whipped base that stays light and airy. A slow drizzle of ice water at the end brings everything together into a spread that's perfectly loose and luscious. Finished with a glug of good olive oil and a dusting of smoked paprika, it's the kind of appetizer that disappears fast — whether you're scooping it up with pita or just eating it straight off the 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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