Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Fresh Garlic Hummus

Start to finish cook time: 1 hour 20 minutes (5 prep + 10 pressurizing + 50 high pressure + 10 de-pressure + 5 prep)
Effort Level: Low 
Servings: 8 
Serving Size: 2 tbsp  

When I moved to Chicago, I discovered I loved Hummus. I guess I never really ate it growing up? During my pregnancy, I mourned the fact you can't have pre-made hummus due to Listeria, since I didn't know how to make hummus fresh. If only I had an Instant Pot back then!

What I love about this recipe? It makes about the same amount servings as a store bought container. I feel like a lot of the recipes out there are making these huge quantities of hummus, which hummus on average only stays good 3-5 days. I can't eat that much hummus in a week, not sure what kind of human can. So I created my own recipe, to meet my average weekly hummus consumption. This was of course done with the help of the best taste tester around (Chef), to get just the right amount of of seasonings.  If you are a garlic lover, withhold the urge to add a bunch of garlic cloves. Raw garlic is very strong and a little goes a long way, I made that mistake too many times.

Do note you will need a food processor for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Hummus Ingredients
  • 2/3 cups dry chickpeas
  • 2 cups water (to cook chickpeas in)
  • 1/4 cup AND 2 1/2 tsp water (to add to hummus)
  • 1/2 tsp salt (to cook chickpeas with)
  • 3/4 tsp salt (to add to hummus)
  • 2 garlic cloves, peeled OR 3/4 tsp garlic powder
  • 3 tsp Ziyad Tahini
  • 1/2 cup AND 2 1/2 tbsp olive oil
  • 1/8 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • 1/8 tsp tumeric
  • 2 tsp lemon juice

Optional Garnish Ingredients
  • Drizzle olive oil
  • Dash paprika
  • Thin sliced green onions

Dipper Ideas/Inspiration
  • Pita chips 
  • Baby carrots
  • Sliced bell peppers
  • Snap peas

  • Fill your Instant Pot with 2 cups water and 2/3 cup dry chickpeas. Add 1/2 tsp salt.
  • Seal IP and set to 50 minutes high pressure. Be sure the steam vent is on sealed position. Allow for 10-15 minutes to pressurize.
  • While chickpeas are cooking prep the rest of ingredients. Add to a food processor the remaining: 3/4 tsp salt, 1/4 a cup AND 2 1/2 tsp water, 2 peeled garlic cloves OR 3/4 tsp garlic powder, 3 tsp tahini, 1/2 cup AND 2 1/2 tbsp olive oil, 1/8 tsp cumin, 1/8 tsp cayenne, 1/8 tsp tumeric, 1/4 tsp paprika, and 2 tsp lemon juice to food processor. Don't blend yet, just add to processing container to have ready for once chickpeas are done.
  • Once chickpea timer is complete, allow for 10 minute natural pressure release. Release any remaining pressure after 10 minutes. 
  • Place a pasta strainer in the sink and pour contents of Instant Pot into strainer. Run cold water over cooked chickpeas until they are no longer hot.
  • Once strained and rinsed, add cold chickpeas to food processor that you prepared earlier. Blend until it fits your consistency preferences.
  • If you are feeling fancy or trying to impress guests, drizzle with olive oil and dash paprika on hummus for presentation. You could even add a bit of thin sliced green onions.
  • Serve and enjoy for 3-5 days.
Hummus is one of my favorite snacks.
Add 2 cups water, 3/4 cup dried chickpeas, and 1/2 tsp salt to your IP.
Seal and set to 50 minutes high pressure.
After IP finishes cooking, allow for 10 minute natural pressure release.
Once done, your chickpeas should be soft and look like this. 
Strain your IP into a strainer under cold water, until the chickpeas are no
longer hot to the touch.
Using a food processor or blender stick, add remaining
ingredients and blend until smooth.
Garnish with oil, sprinkled paprika, and or thin sliced green onions.
Pair with pita chips or fresh veggies!