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.
I only have 1/2 lb garbanzo beans in my pantry. Do you think it will be okay if I cut the entire recipe in half?
Hi Terri! Yep, it should work great 🙂
Terri: If you read the notes, 1lb of dry beans makes 9 cups of wet beans To make this recipie, it calls for just 3 cups of wet beans. THAT MEANS you only need 1/3 lound of dry beans to make this recipie. For some reason the author steers you to 1 LB, suggesting you’ll want more beans later. Your half pound of beans is more than enough for this recipie! 🙂
Hello Christopher, The reason is to cook once, eat 3 times. I give instructions to freeze the other two batches of cooked chickpeas in the recipe instructions for future batches of hummus.
The first time I made this recipe was in late 2017 after receiving an instant pot as a gift. My family loves hummus and I had always used canned garbanzos when I made it myself. This recipe is revolutionary and completely changed the way I make hummus. Now, I sub 4 cups of vegetable broth for 4 cups of water, we love that veg flavor. I think I’ve made this twice a month for five years. Thank you so much for this recipe!
I love that idea Sara!! I’ll have to swap for the Veg broth next time. Thanks so much for taking the time to leave me this comment. These messages make my day <3
Hi Alyssa!
Getting ready to make my first batch of hummus using the Insta pot. Working toward an anti-inflammation diet, I’ve become a doctor Gundry fan and know that the Insta pot is the key to cooking lectins out of beans.
A couple questions?
Do you have a preferred brand of tahini?
Wondering if I can make this in my ninja blender if I need to go out and buy a new food processor?
Thanks!
Tracy
Hello Tracy! For tahini, I use a variety of brands but always try to buy organic and from Israel or another country in the Mediterranean if possible (read the label for country of origin). I don’t have a Ninja blender but they are supposed to be pretty powerful so that should work just fine. Good luck with the recipe and your new eating plan! 🙂
the recipe is missing words:
Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fitted with the chopping blade.
Also, the hummus came out as soup. Maybe not add the 3 cups of water from the start and put the gradually until desired consistency?
I’m supprised the recipe has 5 stars, ill update my review if it becomes thicker as it cools down or the missing words are fixed!
Hello Pascal,
I am not sure where you are seeing that. The recipe calls for 3 cups of BEANS and 1/2 cup of cooking LIQUID so maybe you read it wrong. There is no reason that this hummus should come out as soup if you followed the recipe as written. The ingredients and instructions are accurate and there is nothing missing.
I’m glad you replied without apology. I can’t wait to make this. Was sure that was his mistake.
Making this hummus as I type this! Very excited to try and from all the great reviews and 5 stars I’m sure it’s going to be perfect! Also, great professional response to above comment 😊
Thanks so much Brianna!! I hope you love it 🙂