Use your Instant Pot to make the best light and creamy hummus from dried beans in under an hour. Plus, this Hummus Recipe 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 almost two years now and shared quite a few recipes for it but plan to share even more in the New Year!
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. So here is this month’s: An easy hummus recipe that only takes about an hour to prepare!
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? That’s where this super easy hummus recipe comes in.
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. It’s honestly one of the best hummus recipes I’ve ever tasted – the fact that it’s so easy to put together is just a bonus!
Why make Pressure Cooker Chickpeas?
You probably know that cooking dried chickpeas takes hours and hours. Cooking your chickpeas in a pressure cooker will save you so much time. Seriously, cooked chickpeas in an instant pot in around an hour is a game-changer. Instant pot chickpeas are much more hands-off than soaking and cooking them the traditional way.
And you aren’t making any compromises in terms of flavor! I use canned chickpeas from time to time as well, but I think that using dried chickpeas produces a better flavor and texture. Pressure cooker chickpeas are too easy and tasty to pass up on.
More recipe ideas for your Instant Pot Chickpeas
This easy hummus recipe is absolutely a must-try, but if you’re looking for more chickpea recipes to use pressure cooker chickpeas in, here’s a list to get you started.
NOTES:
- 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.
Did you make this recipe? Please give it a star rating below!
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!
- 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
- 1 large lemon juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 cup extra virgin olive oil highest quality
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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Just made the recipe and I used a blender/mixer instead of a food processor since I saw in the comments that it would work as well. I would definitely not recommend using a blender for this recipe since the consistency of the hummus is too thick. Also there is a problem with the amount of chickpeas being cooked vs. what’s needed for the hummus recipe. The measurement is off. I had at least 2 cups of chickpeas left that were not needed when making the hummus. 1 pound of dry beans is not needed. Tasted good though and I would add more cooking liquid next time.
Would it be possible to split the receipt in half or into 1/3s? If so, would the time cooking on the Instant Pot change? I have a 6 QT IP.
Any advice would be greatly appreciated!
Hey Alex! Yes, half is possible and same cooking time. The difference will be that the manual release will be shorter.
So easy to make and tastes amazing!
Awesome Terri! So happy to hear it 🙂
Hi, Ive made your recipe before several times and it always comes out excellent! This time I only have canned garbanzo beans in the house. How would I modify the recipe for the canned beans instead? Thank you!
Hi Angie!
I recommend warming the chickpeas and liquid in the microwave or on the stovetop and using them to make the hummus. No need to re-cook them in the InstantPot as they are already cooked and canned. The hummus taste will be good but it won’t have that smooth and creamy texture from the pressure-cooked chickpeas!
This recipe is so bomb–Ive made it maybe 5 times, and our hummus-loving family can’t get enough. By far the best of several hummus recipes we’ve tried, and I think as good as any restaurant hummus I’ve had. I add a tsp of baking soda, a couple cloves of garlic, and a couple bay leaves to the chickpeas while cooking. Otherwise follow pretty much exactly. Thanks for this wizardry!
Hey Mary! Thanks sooooo much! I love hearing this feedback <3
By using baking soda, the skins should come off, I think. That is whaI like for it makes for a creamier hummus. Do you notice the skins coming off?
I see someone using a blender in comments above – and just wanted to check – can I use a stick blender right in the chickpeas? Or does the food processor do a different job?
Thanks he 😀
Hey Bec! You could use a stick blender but will have to do it in very small batches. Also, it won’t get as smooth so if you have a food processor or high-powered blender, I would suggest using one of those!
I don’t have a food processor can I use blender ?
That should work Monica!
What food processor do you use? I haven’t had much luck with a few different ones. I want my hummas to be creamy like yours.
Hi Rachel – I use a 14-Cup Cuisinart but I think anything larger than an 11-cup should be fine!
Hi.
Thank you for the excellent recipe and clearly written instructions. Hooray!
Hummus is one of my favorite foods, and I have always liked it better with home cooked dry beans, which BIP (before instant pot) was simply more time than I had many days.
I am enjoying trying different seasonings and veggies and nuts in the hummus, and love that I now know to make it warm for the texture I love.
Have I said thank you??!!!
My question is regarding lemons. I adore preserved lemons. I am thinking they would be a killer substitue for fresh lemon juice, but have never seen a recipe for hummus that inckuded them.
Has anyone tried making hummus with preserved lemons, and what did you think if so?
Hi Cindy! I would add the regular lemon juice and then add some chopped preserved lemon (maybe start with 2 T) in for a kick of flavor – that sounds so good!
I make Humas at least once a week, but have always used canned beans. I now have an instapot and excited to make it with your recipe. I normally cook dry beans with kombu I hope that will work with your recipe. Also my son likes me to add a little horseradish to the mixture.
Will let you know how it turns out. Than you for your advice.
Hi Gayle – adding Kombu is no problem at all! I sometimes do that as well (when cooking any beans). Can’t wait to hear back 🙂
This is the most amazing hummus I’ve had!!!!
Question- Christmas is in two days
The cooked chickpeas are gonna be cold by the time I make and bring to hostess
Do I warm them in microwave before bringing? Do I take the 3 cups I’ve saved and warm them that day and put in food processor?
I guess my question is – will they be this incredible if not warm?
Thank you so much!
Hi Ellen! Wow – thanks so much for the feedback! I just warm them up before I make the next batch. How did it turn out?
Very good plain hummus recipe!
If you are looking for a new project, I would love to know how to make the chocolate hummus sold in the grocery store. It is so good with fruit.
That’s such a great idea Jasper! I’ll add it to my list 🙂
Ty for the recipe but I don’t get why I’m reserving the bean liquid… as far as I can tell, I don’t use it.
Hey Ash! I reserve it with the cooked leftover beans for future batches of hummus. You can also use it in soups along with stock, broth or water.
Thank you so much for this fabulous recipe. We just made it and everyone loved it! I will not buy store bought again!
Yay!! Love hearing this feedback Mandy!
We just got our instant pot as our stove blew up and we realized we are missing some of our favorites like soup and stew and beans that we couldn’t do on our grill. So we got an instant pot because we heard so many great things about it. So far I cooked the most amazing black beans and an Italian beef for sandwiches and have made stock, and yesterday it was requested by my family that I make my hummus using the instant pot.
I had pretty much perfected the slow cook in the Dutch oven hummus, always taking it to parties and such, so this was the first recipe I found and I’m trying it now. I usually put baking soda in my water but it sounds like it’s not needed for this so I’m going for it without.
I am a little concerned because 12 cups of water in one pound of beans went just over the halfway mark in my 6 quart but I am trusting all of the reviews here!
Thank you!
Hope you love it Jen!
Hi – I’m really looking forward to making this – quick question for you…would adding the garlic ( or additional garlic) to the cooking water and beans at the beginning of instant pot cooking be a good thing, or bad? Curious if “cooked” garlic would add anything? I can try to experiment, but I’m fairly new with my lovely instant pot, so I thought it wouldn’t hurt to ask!
The flavor would be much more mellow!