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
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!
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.
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!
I cooked my chickpeas at 35 minutes in the instant pot. For eating purposes, I thought that was too long. I throw them on salads, into soups, etc., and we like them firmer. The hummus was delicious, but I know my husband will complain about the extras being too soft. I did look up a different i.p. site, and they said 35 minutes too. I think 30 or even 25 (and then you can taste and add more cooking time if needed. That will be my approach next time. Either that or pull out a few cups early and leave the rest to cook more for the hummus. Not sure if others felt the same. We just like all our beans to have a little bite. Thank you for the lovely hummus recipe. I hate buying it already prepared, and this was just as easy and better too!
Hey Alene! If I am cooking garbanzo for salads, curries, etc., I also take them out a few minutes earlier to have a bite but for hummus, I want it perfectly smooth so I stick with this timing. So glad this was easy for you!
I’ve tried to make hummus without soaking the beans and no matter how long I cook them there is a sturdy little nib in the bean that stays grainy no matter how long you grind it in the food processor.
Also, I would use 2 cups of tahini with 3 cups of beans, not 1/4 cup. It’s really a beautiful way to go.
2 cups of tahini with 3 cups of beans?! How does that not taste super bitter/just like tahini?
I’ve made it with lots more tahini, and I’ve just not liked it as well. Michael Solomonov (?) has a recipe for hummus that has lots more tahini. I find that much tahini sort of cloying, so I like this recipe much better. Personal tastebuds, I guess.
Directions are easy to follow and recipe was a success! I added a bit more lemon juice and garlic, but this recipe is easily adjustable.
Perfection Maureen!! I like to play with ratios as well – it is a great base recipe for sure.
Mine isn’t coming out creamy. Do you think I needed to cook the beans longer? I did 1 cup dry beans with 8 cups water. I can still see the skins in the processed hummus
Hey Sarah! I emailed you directly with some ideas and tips – let me know what happens when you try it again 🙂
This was my first hummus made using the Instant Pot and I LOVE it! It is creamy and I made so much that I did keep it in fridge in several small containers for longer than 5 days. My favorite breakfast during COVID-19 quarantine has been this hummus on toasted Stonefire mini naan, with cherry tomatoes halved on top. YUM! Makesure you use really tasteful tahini in your recipe, too.
That sounds like a GREAT breakfast Janelle!! So happy loved this and stay safe!
This recipe was the best one I’ve tried! For my IP Duo Mini, I used 1 cup dried beans and 4 cups water, which yielded just the right amount for the recipe. I put a bay leaf and a chunk of onion in the pot, which made the cooking liquid more flavorful.
Yay!! So happy to hear that worked in the mini Judy and love the onion and bay leaf 🙂
This recipe is seriously the best!! My husband and boys love it. We make all sorts of variations too- our favorites are plain, roasted red bell pepper and spicy chipotle black bean. Thank you so much for sharing it!!
Hi Heather!! Yay – this is awesome and I love all of your variations! Thanks so much 🙂
The best hummus I’ve ever made in my life. FACT.
Thank you so much Sarah!!!! This made my day <3
Excellent and easy recipe! I went through my first 1 lb of beans and can’t love that you get extra to freeze for more. So much better than store bought. Now looking to experiment with different seasonings. Thanks for the recipe and instructions with were very helpful!
Yay Diane!! So happy to hear it 🙂
I can’t stop eating this! Amazing! I used the juice of two lemons instead of one because I like a little zing. So tasty.
Love it Cindy!! So happy to hear this feedback 🙂
This is the first time I’ve cooked garbanzo beans to make hummus. I’ll never go back. My son is vegetarian and I buy a lot hummus, but no more. I’ll even teach him to make it. It’s creamy and flavorful.
Yay!! I love hearing this Tamara 🙂
amazing! Girl, loved it, and so does the rest of the fam! thank you
Yay!! So happy to hear it Yana!! 🙂
This recipe is bomb. Made it in the past, but this time I accidentally dumped out the chickpea water! Can I use regular water?
Thank you so much, Hannah! Yes, you definitely can use regular water OR even broth – just make sure to warm it up a bit 🙂
5 Stars!! Really Outstanding! So easy to make – best Hummus I have ever made.
What great feedback Cathyanne – thank you so much!
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.
Hi Gunnar,
Yeah, I wouldn’t use a blender/mixer – that is why I specifically state to use a food processor. As for the amounts, I cook extra chickpeas and liquid to freeze them for future hummus – cook once, make hummus 2x 🙂 I mention this in the post as well. Glad you liked the taste!
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!