Xanthan Gum 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're in full control of every single ingredient that goes into the bowl, which is a real win when store-bought versions can hide all kinds of additives and stabilizers you didn't ask for. The baking soda helps the chickpeas cook up ultra-tender, and blending them while still warm is the secret to that silky, restaurant-style texture. Tahini, fresh lemon juice, garlic, and cumin do all the heavy lifting on flavor — no fillers, no thickeners, nothing you can't pronounce. A slow drizzle of ice water while the blender runs gives you that light, whipped consistency that spreads like a dream. Finished with a pool of good olive oil, a dusting of smoked paprika, and a handful of fresh parsley, it's as beautiful as it is satisfying. This is the kind of recipe you'll want to keep on permanent rotation.
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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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