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, especially for cooking beans!
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. My favorite “store-bought” hummus 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. Are you with me on this? That’s where this super easy hummus recipe comes in.
You can make fresh, homemade Instant Pot Hummus from dried beans in just about an hour (mostly hands-off!) and I am here to tell you how unbelievable this hummus tastes!
You guys are going to FREAK OUT about how easy this is. It’s honestly one of the best hummus recipes I’ve ever tasted!
Instant Pot Hummus Tips
- I use a 6-Quart Instant Pot. If you have a smaller electric pressure cooker, you may need to cut the recipe in half or by 1/4.
- 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.
- Store prepared hummus in a sealed container in the fridge for up to 5 days.
- 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.
- 1 pound of dry garbanzo beans yields about 9 cups of cooked garbanzo beans. This recipe intends 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!
More Easy Instant Pot Recipes:
Did you make this recipe? Please give it a star rating below!
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!
- 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
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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.
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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.
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Carefully drain the beans, making sure to reserve the liquid!
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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.
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Process until smooth and slowly add the olive in through the tube, 1 T at a time.
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Hummus should be smooth, creamy and taste almost whipped.
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Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!
Recipe Video
- 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 recipe intends 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.
- Store prepared hummus in a sealed container in the fridge for up to 5 days.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTE: This recipe for instant pot hummus was originally published in January 2017 and was updated in October 2019 with edited photos, recipe tips, in-process photos, and more helpful information based on your questions.
Any alternatives to using the bean cooking water? I’ve always been told to discard this as it will cause a lot of bloating and gas?
Hi Elise, I have never had a problem with gas or bloating from the bean cooking water. In fact, it is also called “aquafaba” and is used in cooking. Here is more info. But, as always test and see for yourself. You could always use warm water but note that it is not as starchy as the bean cooking liquid.
I made this just as written and the hummus came out thick and did not allow the veggies to dip well. I added a little more bean liquid to make it creamier. The texture of the hummus was also a little chunky after very thoroughly blending in the food processor. What did I do wrong? Did I miss something? It tastes great! Thank you!
Hi Sarah, Sounds like maybe the beans were slightly undercooked. Did you taste one first for texture? Sorry that happened to you. Always taste your beans (any type for any recipe) as dried bean cooking times can vary slightly based on the age of the beans. Glad you liked the flavor though! 🙂
Amazing hummus…and I’ve made my share…the seasonings were perfect, though I did add more lemon because I prefer it that way (1/2 of juiced lemon more). Thank you! I had given up hope of hummus being good if homemade..I’m hanging onto this recipe.
That is so great Keri!!! And, thank you for taking the time to comment and and rate this recipe – I appreciate it!
I cannot believe I haven’t tried hummus in the instant pot.
Weird question, but do you know how to make it without oil? thanks!
Hi Rebekah,
You can make this recipe without any oil BUT please know that the flavor and texture will NOT be the same. I would add a little more tahini and warm bean water to thin it out.
Use butter instead of oil.
Awesome recipe. Quick question about the beans. Do you have to remove the skin to get it to be super creamy ?Thanks!
Hey SP, I do not remove the skins and the hummus is SUPER creamy thanks to the pressure cooker!
This looks delicious! Question, can I freeze this ? I would love to make a big batch then freeze some. Thanks / Merci!
Hi Jacqueline! Yes, you can definitely freeze the prepared hummus. I like to reheat it for 30 to 45 seconds after defrosting. And, make sure to stir really well before serving!
Amazing! The hummus is so creamy and delicious!
Yay!! So happy you loved it Alicia!! I made a smoked paprika and parsley version this weekend and am wishing I had leftovers!
I’m going thro’ Instant Pot hummus recipes, and this is my favourite so far! Thank you!
Thank you so much Janet!!! What a great compliment 🙂
My favorite add-in/topping for the hummus is kimchi.
Why have I not tried this before? MUST DO THIS
hi! I have a jar of roasted red peppers to add to my hummus. When would I add them? I’m hoping to try your recipe today-wish me luck!
Hey Shari – Drain the peppers and add into the food processor at the time you add the chickpeas (before you add the oil). It will be fantastic! Roasted Pepper hummus is one of my favs!