Use your Instant Pot to make light and creamy hummus from dried beans in under an hour. Plus, this Instant Pot Hummus requires no soak time!
Have you bought an Instant Pot yet? I know, I know, it’s so trendy but trust me, it’s freaking awesome. I’ve had mine for over a year now and shared quite a few recipes for it, but I’m kicking it up for 2017.
One of my goals for this year is to share at least one or more new Instant Pot recipes every month. It’s just so dang handy and seriously saves me so much time in the kitchen.
When it comes to hummus, I have to admit, I am a bit of a snob. I like traditional Middle Eastern hummus that is light and whipped and doesn’t taste like chemicals or cheap oil.There are very few packaged hummus brands that I like and trust and my favorite “store bought” comes from my local Middle Eastern grocery store.
Their hummus is amazing but it’s also $$$. Since dried garbanzo beans (even organic) are pretty freaking cheap, I’d rather just make it myself.
But, I am just not in a place right now where I can babysit the simmering chickpeas. Right?
The slow cooker is an option and I have a great tutorial here for that but I wanted to make fresh hummus from dried beans in an hour and not eight so enter my kitchen saviour, the Instant Pot.
You guys are seriously going to FREAK OUT about how easy this is and how unbelievable this hummus tastes.
- If you want to soak the garbanzo beans before cooking, reduce the cook time to 25 minutes under high pressure.
- The cook time is intended to cook the beans until they are slightly mushy. If you want to prepare cooked beans to use for a recipe other than hummus, I suggest reducing the cook time by 5 or 10 minutes.
- 1 pound of dry garbanzo beans yields about 9 cups of cooked garbanzo beans. This is intended to make extra beans. I like to portion off 3 cups plus 1/2 cup of bean liquid in glass containers and place in the freezer to make additional batches of hummus. Just make sure to slightly warm the beans and liquid before processing for hummus so it’s nice and light!
- If you want to use canned beans for this hummus, you would use two cans of garbanzo beans, drained and substitute filtered water for the bean cooking liquid.
25 minPrep Time
35 minCook Time
1 hrTotal Time
- 1 pound dried garbanzo beans , rinsed
- 12 cups filtered water
- 3 cups cooked garbanzo beans, still warm
- 1/2 cup warm bean cooking liquid
- 1/4 cup tahini
- 2 medium cloves garlic
- juice from 1 large lemon
- 1 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup high quality extra virgin olive oil
- Rinse garbanzo beans and discard any stones. Place in Instant Pot insert along with 12 cups of filtered water.
- Close lid, make sure vent is set to "sealed" and set Instant Pot to manual for 35 minutes.
- Allow Instant Pot to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for time, allow IP to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.
- Carefully drain the beans, making sure to reserve the liquid!
- Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade. Add all other ingredients EXCEPT olive oil.
- Process until smooth and slowly add the olive in through the tube, 1 T at a time.
- Hummus should be smooth, creamy and taste almost whipped.
- Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!