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You are here: Home / Cooking Style / Instant Pot / Instant Pot Hummus

Published October 18, 2019. By Alyssa Brantley 201 Comments

Instant Pot Hummus

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  • Gluten free
  • Grain free
  • Nut free
  • Vegan
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instant pot hummus topped with olive oil and spices in a small wood bowl
Instant Pot Hummus from www.EverydayMaven.com

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! 

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

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!

collage of steps to make Instant pot hummus

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!leftover cooked chickpeas and cooking liquid in glass containers

More Easy Instant Pot Recipes:

  • Instant Pot Butter Bean Soup
  • Perfect Instant Pot Rice
  • Instant Pot Salmon (from Frozen!)
  • Indian Chicken Stew 
  • Instant Pot Beef and Broccoli
  • Instant Pot Red Lentil Soup
  • 10-Minute Instant Pot Mashed Potatoes

small bowl of hummus with fresh cut vegetables for serving

Did you make this recipe? Please give it a star rating below!

Instant Pot Hummus
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
 

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! 

Course: Appetizer, Party Food, Sides
Cuisine: Mediterranean
Keyword: garbanzo beans in pressure cooker, how to cook chickpeas in instant pot, How to make homemade hummus, hummus in the instant pot, pressure cooker hummus
Servings: 12 servings
Calories: 106 kcal
Author: Alyssa Brantley
4.99 from 50 votes
wood bowl with instant pot hummus topped with spices
Print
Ingredients
BEANS:
  • 1 pound dried garbanzo beans rinsed
  • 12 cups filtered water
HUMMUS:
  • 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
Instructions
TO COOK THE BEANS:
  1. 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.

  2. 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.

  3. Carefully drain the beans, making sure to reserve the liquid!

HUMMUS:
  1. 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.

  2. Process until smooth and slowly add the olive in through the tube, 1 T at a time.

  3. Hummus should be smooth, creamy and taste almost whipped.

  4. Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!

Recipe Video

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 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.
Nutrition Facts
Instant Pot Hummus
Amount Per Serving (0.25 cup)
Calories 106 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 322mg14%
Potassium 81mg2%
Carbohydrates 6g2%
Fiber 2g8%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Filed Under: Beans, By Diet, Christmas, Dairy Free, Dips, Easter, Egg Free, Fall, Favorites, Football, Gluten Free, Grain Free, Hanukkah, Instant Pot, July 4th, Kid Friendly, Labor Day, Memorial Day, New Years Eve, Nut Free, Party Food, Potluck + Picnic, Snacks, Spring, Summer, Thanksgiving, Vegan, Vegetarian, Winter

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Reader Interactions

Comments

  1. Susan Stewart says

    August 18, 2018 at 8:54 pm

    FYI… I’ve used Almond Butter, in place of Tahini, on occasion. I’m toying with the idea of getting a whole sesame seeds… And just putting that in my recipe… I use a vita mix to make this.

    Reply
    • EverydayMaven says

      August 20, 2018 at 10:52 am

      Very cool! Would love to hear how that goes 🙂

      Reply
  2. Judy Campagnari says

    August 11, 2018 at 3:23 pm

    Hi Alyssa:

    Wow!!! Thanks for this IP recipe….I have tried to make hummus before and it was always pasty and icky. This recipe was so incredibly easy!! I will never buy hummus again!! Please keep posting IP recipes!!

    Quick question…can you freeze hummus?

    Reply
    • EverydayMaven says

      August 16, 2018 at 8:39 am

      Hi Judy! Thanks so much for the feedback – I am so happy you love it!! And, YES, you can freeze it!

      Reply
  3. Michelle L says

    August 10, 2018 at 4:24 am

    When I’ve made hummus from canned beans I’ve peeled the skins off to make a creamier hummus. Do you need to peek the IP cooked beans before blending or does it matter? Peeling is a pain and takes forever but does make for a creamy hummus from canned beans. Looking forward to trying your IP hummus recipe, and many of your others. Thank you.

    Reply
    • EverydayMaven says

      August 10, 2018 at 12:27 pm

      I do not – I have found the the pressurized enviroment makes a SUPER creamy hummus without peeling!

      Reply
  4. Diana says

    July 11, 2018 at 9:43 am

    What a great recipe! I have probably paid hundreds of dollars for store-bought hummus over the years and this is SO much better and less expensive! I made this recipe with moong beans (yellow lentils) because I had some already soaked that needed to be used, they are really mild so the flavor was not changed. Thank you for posting this recipe!

    Reply
    • EverydayMaven says

      August 8, 2018 at 8:30 am

      So wonderful to hear Diana!! Thanks for taking the time to comment and let me know 🙂

      Reply
  5. KB says

    May 8, 2018 at 12:08 pm

    What do you do with the leftover beans? I probably have 3 C left.

    Reply
    • EverydayMaven says

      May 9, 2018 at 1:16 pm

      Hey KB! I talk about it a bit in the Notes section but I like to freeze them (in some of the liquid) for future batches of hummus (or soups, salads, etc.)

      Reply
  6. Stan L says

    May 6, 2018 at 12:56 pm

    What would happen if you left out the oil or used less oil? On the latest weight watcher program garbanzo beans is a zero-point food so I would like to make a very low point hummus.

    Reply
    • EverydayMaven says

      May 9, 2018 at 1:13 pm

      Hi Stan, I have a WW friendly hummus recipe HERE but hummus needs some oil or it will be very pasty!

      Reply
      • marge201 says

        August 10, 2018 at 1:36 am

        Hummus needs moisture, so I use as much aquafaba as the food processor needs to run very smoothly. I never use oil for hummus. Aquafaba is gold!!

        Reply
        • EverydayMaven says

          August 10, 2018 at 12:19 pm

          That’s perfect!

          Reply
        • Susan Stewart says

          August 18, 2018 at 8:43 pm

          “Aquafaba” 😊 I had to google that!

          This recipe, w/a veggies platter & pita chips (for my non-gf friends) is my new go-to potluck contribution.

          *works well w/rice cakes… if ur gf & looking for an alternative.

          Reply
    • Myrna Malkin says

      August 9, 2018 at 1:31 pm

      I have made hummus many times in my Vitamix using little to no olive oil. I like to use 4 cloves of garlic. Sometimes I throw in some roasted red peppers. Also, I often leave out the cumin as I don’t particularly care for the taste. But, to get back to original point, if you use a high-power blender like a Vitamix, you can probably get by without adding oil. You will just need to add a little warm water in its place to smooth out the texture.

      Reply
    • greta says

      January 4, 2019 at 11:25 am

      I have a hummus recipe that uses plain yogurt instead of some of the oil, would that work for ww? it tastes great!

      Reply
  7. Bridgette Riggin says

    May 6, 2018 at 10:09 am

    Is this to be cooked at low pressure or high? I am ready to go with the beans rinsed and in my pot and I don’t know which pressure to go with. I have never cooked dried beans in my IP! I’m going to google other recipes and see what other recipes recommend on the pressure as I realize you won’t be able to reply to this ASAP and I’m ready to make this now!!! Thank you :-))

    Reply
    • EverydayMaven says

      May 9, 2018 at 1:12 pm

      Hi Bridgette – how did it turn out!?

      Reply
      • Bridgette says

        May 20, 2018 at 12:59 pm

        Best hummus I ever made! Thank you!!

        Reply
        • EverydayMaven says

          June 17, 2018 at 10:27 pm

          Thank you so much Bridgette!!! And, thanks for taking the time to comment and let me know 🙂

          Reply
  8. Stuart Bonnington says

    April 26, 2018 at 8:05 pm

    Great recipe . I often double the lemon in Middle Eastern recipes which is simply a matter of preference.

    Reply
    • EverydayMaven says

      April 30, 2018 at 9:50 am

      I bet that tastes DELISH!

      Reply
  9. Jenna says

    March 20, 2018 at 5:29 pm

    yummy! thanks for the recipe! any suggestions on what to do with the leftover liquid from the chickpeas?

    Reply
    • EverydayMaven says

      April 25, 2018 at 1:18 pm

      I save it and use it for bean soups – it adds a natural creaminess!

      Reply
    • Jenny says

      July 4, 2018 at 7:25 am

      Hi Jenna! The leftover liquid is called aquafaba, which can be whipped to make vegan dishes. I personally haven’t made anything with it yet, but i wanted to share so you can Google other options. 🙂

      Reply
      • Andrea says

        July 24, 2018 at 5:10 am

        Yes to the aquafaba! Unbelievable treat! No one an tell it’s not dairy.

        Reply
  10. Kim says

    March 4, 2018 at 5:07 pm

    I love humus but it’s always a craving on a whim, never something I think of the night before. Because of this I end up boiling my beans for 4+ hours since they didn’t get the overnight soak. This recipe was awesome! 35 minutes cooking plus 30 minutes natural pressure release gave me the softest chickpeas I’ve ever had. And I didn’t have to constantly go to the stove, check for doneness and stir for 4 hours. Thanks so much! Now when I find out companies coming I can make humus in an hour and a half instead of over 4. And it’s a better consistency! 🙂

    Reply
    • EverydayMaven says

      March 6, 2018 at 2:09 pm

      So glad you liked it Kim! Thanks for taking the time to let me know 🙂

      Reply
  11. Jo Ann Daugherty says

    February 7, 2018 at 8:26 am

    I’ve always used tahini when making hummus. I’m curious, is it more traditional without it?

    Reply
    • User from Israel says

      February 16, 2018 at 8:58 am

      1. Wendy Cobb – every hummus contains unprocessed thaini.
      2.Every hummus beans should be left soaked in water for the night. (during summer – in the fridge!)
      3.. There are many brands of Thaini out there. Some are better than the other. A few are considered very recommended.
      4. The amount of Thaini in this recipe is not enough…
      5. When you use the instant pot you cannot take of the shelles !!!
      6. You should add a teaspoon of baking soda to make the beans softer and ready. (remember you must soak them 24 hours before!)
      7. Never grind it when it is hot, also because of the effect on the texture, but mainly for reasons of hygiene. Humus is a remarkably sensitive product, and the amount of bacteria in it is doubled every 20 minutes. In order for the hummus not to break down quickly, it is best to cool it a bit and then grind it. Remember that the mixer knives also heat up during grinding, another reason to cool the hummus first…
      8. Come to Israel to eat local hummus 😉

      Reply
      • WinstonWolfe says

        August 16, 2018 at 11:23 pm

        Better yet, go to Palestine and get the real thing.

        Reply
    • EverydayMaven says

      March 6, 2018 at 1:57 pm

      Hi Jo Ann – this recipe also uses tahini. I don’t think you can have “real” hummus without tahini!

      Reply
  12. Wendy Cobb says

    February 4, 2018 at 11:41 am

    Made this version and two others for our Super Bowl snackage tonight!! Roasted red pepper and ranch for the other two – all turned out great!

    Reply
    • EverydayMaven says

      March 6, 2018 at 1:55 pm

      Yay! So happy to hear that 🙂

      Reply
    • Penny Thompson says

      August 9, 2018 at 5:50 pm

      How do you do a roasted red pepper and ranch?

      Reply
  13. Neil says

    February 2, 2018 at 5:48 am

    THANK YOU! THANK YOU! THANK YOU! …. love this recipe and make it to rave reviews often. I make sandwiches on gorgeous multigrain bread with this hummus as a base. Healthy and yummy! Yes, its possible to have both. Cheers to the everyday Maven!

    Reply
    • EverydayMaven says

      February 2, 2018 at 10:18 am

      Yay Neil!!! This is fantastic – thanks for taking the time to let me know 🙂

      Reply
  14. Ray says

    January 28, 2018 at 10:15 am

    total time for recipe should include the vent time, you quoted a natural release. total time should be at least an hour and a half..

    Reply
  15. JaNise says

    January 27, 2018 at 4:42 pm

    I have a different brand of pressure cooker and it doesn’t have a natural release selection that I can see. Will it still work?

    Reply
    • EverydayMaven says

      January 28, 2018 at 2:16 pm

      Hi JaNise – I am not sure but every electric pressure cooker should have a natural release. I suggest referring to the owners manual for the specific model that you have. Good Luck!

      Reply
  16. Marcie says

    January 21, 2018 at 2:54 pm

    Not to sound dumb but if I use canned beans do I still cook them? And if so how come I won’t have any warm bean liquid to use, if not then I know why I just use the filtered water. I looked for dry beans at the grocery store but apparently they don’t carry them!

    Reply
    • Tina says

      January 26, 2018 at 4:07 pm

      If you use canned beans, you don’t need the filtered water. Drain the beans from the can, and use THAT liquid in place of the “warm bean cooking liquid”. If your grocery store has dried Chick peas, you can use those instead of garbonzo beans.

      Reply
    • EverydayMaven says

      January 28, 2018 at 2:14 pm

      Hi Marcie,
      You do not need to re-cook canned beans. Just heat the beans and their canning liquid in the microwave for 30 seconds to 1 minute until warmed through and continue with the recipe from the food processor stage of making the hummus.

      Reply
  17. Michelle says

    January 20, 2018 at 4:34 pm

    What kind of water did you use? Filtered through the fridge or bottled?

    Reply
    • EverydayMaven says

      January 28, 2018 at 2:13 pm

      Hi Michelle! I would use whatever filtered water you usually cook with!

      Reply
  18. Maricruz Manning says

    January 17, 2018 at 3:59 pm

    Just finished making this recipe! Amazing easy and I will never buy hummus again! Thanks for a great recipe!

    Reply
    • EverydayMaven says

      January 28, 2018 at 2:09 pm

      Yay!! So glad to hear it 🙂

      Reply
  19. Vickie Devine says

    January 16, 2018 at 4:39 pm

    I just made the hummus and it is so good! My question is why do you cook a pound of the garbanzo beans and then only use 3 cups? Thanks, Vickie

    Reply
    • EverydayMaven says

      January 16, 2018 at 8:04 pm

      Hi Vickie! So glad you loved it! So that you can freeze 2 more batches of cooked beans in the liquid for hummus. I always like to cook once, eat two times or more!

      Reply
  20. Ariel says

    January 12, 2018 at 1:21 pm

    Making this right now! Quick question: my IP has an automatic setting to turn I Keep Warm function on after any pressure cooking program finishes. Should I turn that setting off so it just turns off completely as it does the natural release?

    Reply
    • Ariel says

      January 12, 2018 at 4:16 pm

      Wow!! I just have to leave another comment to say, this is AMAZING!! I didn’t want to spend the $ on tahini, but it still tastes so good without it! I’m so pleased.
      Also, I did end up turning the Keep Warm function OFF. I’m glad I did, the beans seemed perfect (just a little mushy)… and it took about 45-50 min to natural release.
      Off to enjoy my hummus! ?

      Reply
      • EverydayMaven says

        January 13, 2018 at 3:22 pm

        Fantastic Ariel! I so appreciate you taking the time to come back and let me know your results. Glad you love the hummus 🙂

        Reply
  21. Lucy says

    January 4, 2018 at 12:30 pm

    WOW!!!!
    Just got an instant pot a few weeks ago and found this recipe….amazing. Have always used canned beans; never again. Thank you so much!!!!

    Reply
    • EverydayMaven says

      January 4, 2018 at 4:02 pm

      Perfect Lucy!!! So happy you found it 🙂

      Reply
  22. A. Perez says

    January 1, 2018 at 7:51 am

    Came out delish! Used avocado oil instead.

    Reply
    • EverydayMaven says

      January 4, 2018 at 4:00 pm

      Yay!! So happy to hear that 🙂

      Reply
  23. Shirl says

    December 30, 2017 at 8:52 am

    Please share all of toppings used in the posted picture of your hummus.

    What is vegetable on left with purple skin?

    Reply
    • Tricia says

      January 2, 2018 at 1:17 pm

      They look like purple carrots that have been quartered long-wise.

      Reply
    • EverydayMaven says

      January 4, 2018 at 3:59 pm

      Hi Shirl,
      The hummus is topped with a drizzle of extra virgin olive oil, a pinch of smoked paprika and a little Za’atar. On the side are purple carrots, Persian cucumbers and grape tomatoes!

      Reply
      • Shirl says

        January 5, 2018 at 3:30 pm

        Do you have a recipe for za’atar or purchase it? I see they sell it a couple of places online and do have recipes.

        Reply
        • EverydayMaven says

          January 6, 2018 at 3:17 pm

          Hi Shirl,
          I have never made my own Za’atar. I usually buy it from a local spice shop here in Seattle or have also ordered from Penzey’s before as I like their products — https://www.penzeys.com/catalog/product.aspx?catalog=24&product=486

          Reply
  24. Cheryl Kopec says

    December 27, 2017 at 11:35 pm

    Would be helpful to mention the size of your IP. I have a 3-quart mini.

    Reply
    • Darren says

      December 30, 2017 at 7:27 am

      It’s a six. You can see the graduations on the picture. Do you like your mini? I have a six.

      Reply
      • Cheryl Kopec says

        December 30, 2017 at 2:22 pm

        Thanks. I love my mini, perfect for just me! 🙂

        Reply
    • EverydayMaven says

      January 4, 2018 at 3:57 pm

      Hi Cheryl, I have a 6-Quart. Great point – I’ll update the post 🙂

      Reply
  25. Erin Clarkson says

    December 22, 2017 at 7:07 pm

    Ahhh I need to try this ASAP

    Reply
  26. Richa Gupta says

    December 22, 2017 at 5:14 am

    Wow this Hummus looks incredibly yum!

    Reply
  27. Jocelyn (Grandbaby Cakes) says

    December 20, 2017 at 1:39 pm

    I love hummus, and yours looks fabulous!! Thanks for sharing!!!

    Reply
  28. Taylor @ Food Faith Fitness says

    December 19, 2017 at 2:11 pm

    Sounds SO good!

    Reply
    • EverydayMaven says

      January 4, 2018 at 3:56 pm

      Thanks so much Taylor!

      Reply
  29. Patricia Scott says

    December 19, 2017 at 5:04 pm

    DEEE-licious! We just made this and it was so good we had a humus dinner, thank you! Looking for more recipes for the Instant Pot! We love ours and I use it all the time. Makes meal time fast and easy with a quick clean up!

    Can’t wait to try more of your recipes.

    Reply
    • EverydayMaven says

      January 4, 2018 at 3:56 pm

      Yay!! So happy to hear this Patricia!

      Reply
  30. Jennifer Blake says

    December 19, 2017 at 7:25 am

    Is it weird that I haven’t heard of an Insta-Pot? I do love that the cook time is much shorter! My husband will kill me if I by another thing for the kitchen but I do so love my hummus…

    Reply
    • Patricia Scott says

      December 19, 2017 at 5:13 pm

      I think I use my Instant Pot 2 or 3 times a week, and it’s so easy I leave it on the counter. Worth every penny, and worth the counter space – and I hate kitchen appliances. Just my 2 cents worth.

      Reply
    • Darren says

      December 30, 2017 at 7:27 am

      You can get rid of your crock pot and your rice cooker. 🙂

      Reply
    • EverydayMaven says

      January 4, 2018 at 3:55 pm

      Oh my gosh Jennifer – the Instant Pot it TOTALLY WORTH IT!

      Reply
  31. Andrea says

    November 15, 2017 at 9:57 am

    Just got my instant post a couple of weeks ago, and wow do I love it!

    This hummus is so yummy! I can’t see any good reason to buy store-bought now that I know what I know. 🙂
    Thanks

    Reply
    • EverydayMaven says

      November 15, 2017 at 3:58 pm

      Yay! Love it Andrea – thanks for taking the time to comment 🙂

      Reply
    • Carolyn J. Miller says

      December 15, 2017 at 11:02 am

      So happy to hear this as we just got ours and I want to make hummus!!

      Reply
  32. Judy Dominguez says

    October 21, 2017 at 3:39 pm

    Great recipe! I threw in a whole roasted jalapeno and roasted the garlic as well. Since I don’t have a food processor, I “processed” it in my Vitamix. It worked like a charm. Drizzled cilantro oil on top and served with Mary’s Gone Crackers. Oh, SO good!!

    Reply
    • EverydayMaven says

      October 23, 2017 at 9:49 pm

      Love spicy hummus – totally adding a jalapeno to my next batch!

      Reply
  33. Dave says

    September 3, 2017 at 4:31 pm

    Sounds tasty. Psyched to try it out. Quick ? that I didn’t see addressed anywhere. Using bagged dried beans, is it necessary or of benefit to shell the beans?

    Reply
    • EverydayMaven says

      September 14, 2017 at 9:26 pm

      You will definitley have a smoother, even creamier hummus if you take the time to remove the skins. I have found that the pressure of the Instant Pot really helps break them down though and with this method, you can skip it!

      Reply
  34. Linda says

    July 16, 2017 at 4:11 pm

    Thanks for this recipe. It was my innogural Instant Pot adventure. I didn’t do the water test properly and thought it was normal for the IP to steam up my whole kitchen. I couldn’t figure out why people were raving about this thing I couldn’t EVER use on hot days ?. Turns out I had the steam release handle set to stem release – head smack!
    This is the easiest cook of garbanzo beans I’ve ever experienced.

    Reply
    • EverydayMaven says

      July 25, 2017 at 3:19 pm

      Ha!!! I’ve done that before ;). So glad you love this recipe!!

      Reply
  35. Raquel says

    June 22, 2017 at 7:39 am

    I have, many times, made hummus the more traditional way with soaked chick peas sautéed in baking soda and then boiled. With that method you continuously skim the foam away. This took less of my attention thanks to the instant pot but the consistency of the hummus was not as smooth. Have you ever tried to use the sautée mode with baking soda as a first step?

    Reply
    • EverydayMaven says

      June 22, 2017 at 1:03 pm

      Hi Raquel! I have made hummus the traditional way and I would agree that it is indeed even smoother than this BUT it is super time consuming and for me, this method is way smoother than anything I could buy at a store or make from canned chickpeas so it’s a good compromise!

      Reply
      • Raquel says

        June 22, 2017 at 5:15 pm

        Agreed! Just meant have you ever tried to press the sautée button on the instant pot and do the baking soda and then proceed with the manual button?

        Reply
        • EverydayMaven says

          June 24, 2017 at 11:09 am

          No, I haven’t! If yout try it, come back and let me know how it works!! 🙂

          Reply
  36. EJ says

    June 9, 2017 at 6:22 pm

    We just finished devouring the Hummus. It was so, so good. Thank your for this great recipe.

    Reply
    • EverydayMaven says

      June 12, 2017 at 12:52 pm

      Yay! That’s awesome EJ! Thanks for letting me know 🙂

      Reply
  37. SFAntti says

    May 9, 2017 at 7:52 pm

    Hello!

    Just wanting to thank you for the recipe! It was my first time making hummus and it turned out awesome. I used half the amounts in instant pot (but kept the time same) and then finished off with a little more garlic (which I love) and smoked paprika. Amazing!

    Reply
    • EverydayMaven says

      May 10, 2017 at 2:55 pm

      Thanks for letting me know! 🙂

      Reply
  38. Shannon says

    April 12, 2017 at 2:16 pm

    Thanks for this recipe! I’ve had dry chick peas for a long time and never wanted to take the time to show cook them then make hummus. I got an instant pot for my birthday and just pressure cooked them for the 35 minutes. Waiting on the NPR to release (45 minutes and counting). The 12c filled the pot just passed the 8 mark. Looking forward to hummus this evening!

    Reply
    • EverydayMaven says

      April 17, 2017 at 9:30 am

      Yay Shannon! How did it come out?!

      Reply
  39. Tammy says

    March 30, 2017 at 9:45 pm

    Maybe I missed it, but why do you save the liquid from the beans after cooking?

    Reply
    • EverydayMaven says

      April 3, 2017 at 12:22 pm

      Hi Tammy! It’s a great base for soup or stew instead of broth. Some people use garbanzo bean liquid as a vegan egg replacer as well. Google “Aquafaba”

      Reply
  40. Brooke says

    February 27, 2017 at 12:48 pm

    Hello! Just wanted to let you know we featured your hummus recipe on the blog. It was a huge hit with our family, and even better that we could make it in the pressure cooker. Thanks for your recipe.

    Reply
    • EverydayMaven says

      February 27, 2017 at 12:53 pm

      Hi Brooke! So glad to hear that your family loved the hummus 🙂
      I just shared your FB link on my page. Happy Monday!

      Reply
      • Brooke says

        February 27, 2017 at 12:56 pm

        Thank you! Happy Monday to you as well!

        Reply
  41. Lee says

    February 21, 2017 at 10:27 pm

    There’s no way that is 12 cups of water pictured. 12 cups plus beans would be practically to the top of the IP, and way overkill on the water. I went with 8 cups of water to a pound of beans, and that seemed a little more than necessary but came out looking around yours did in the finished picture. I’m wondering what the max capacity would be, since you aren’t supposed to fill it much more than halfway when cooking beans.

    Reply
    • EverydayMaven says

      February 22, 2017 at 12:30 pm

      Hey Lee,
      I use 12 cups so that I have liquid leftover after some is absorbed. If that doesn’t work for you, reduce it.

      Reply
  42. Stephanie Wafer says

    February 13, 2017 at 8:34 am

    If I wanted to double this, could I double the beans in the same amount of water?

    Reply
    • EverydayMaven says

      February 16, 2017 at 10:39 am

      No, you would need to double the water!

      Reply
      • Kim O says

        May 8, 2019 at 7:03 pm

        Would you need to increase the cooking time as well?

        So if I have a 900g package of dried chickpeas (2 lbs), I would cook the whole bag in 24 cups of water? That seems crazy, lol

        Reply
        • Alyssa Brantley says

          May 14, 2019 at 1:18 pm

          Hey Kim! I am not sure that you can do a volume that large in the Instant Pot!

          Reply
  43. Kirsten/ComfortablyDomestic says

    February 4, 2017 at 8:08 am

    I’m totally OBSESSED with my Instant Pot! I also way hummus like it’s my job, so I must try this recipe! I’m spoiled from having lived in an area with great, authentic Middle Eastern food.

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:29 pm

      Same! I am right there with you. I keep finding myself using it more and more!

      Reply
  44. Barbara says

    February 3, 2017 at 5:22 am

    The recipe says you can freeze it in a glass jar. Just double checking on this with you because that would be great if you can. I can during the summer months so have lots of mason jars handy. I just thought that glass would break if frozen and than thawed. I’d love to be able to freeze my bone broth this way as well. I am learning about and loving my new IP which my guy bought me on the Black Friday sale and gave to me for Christmas. Thanks for your awesome recipes as I have just completed a Whole 30 and plan to stay pretty true to Paleo from this point on.

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:27 pm

      I use freezer safe mason jars and freezer safe glass storage containers and always make sure to only fill then 2/3 of the way full!

      Reply
  45. Amanda|The Kitcheneer says

    February 2, 2017 at 4:57 pm

    I made hummus last year for the first time and am now a hummus snob! ? And now I get to use my instant pot to make it! LOVE

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:22 pm

      I can’t wait to hear what you think Amanda!

      Reply
  46. Lauren Kelly Nutrition says

    February 2, 2017 at 2:48 pm

    Who knew? Ok, I desperately need to get an insta-pot!

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:22 pm

      You so do Lauren!!!

      Reply
  47. Brandy | Nutmeg Nanny says

    January 31, 2017 at 5:02 am

    I have not yet made hummus in my IP! But, I’m definitely going to try!

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:18 pm

      Yes!! It’s the best ever!

      Reply
  48. Allison Thompson says

    January 30, 2017 at 5:39 am

    Love the idea that I am able to make hummus so quickly. I have one quick question for you. I don’t actually have a food blender, but can I make this using a hand blender the kind that you use to blend soup with?

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:15 pm

      You can Allison but it might be a little chunky (which I think is OK)!

      Reply
      • Allison Thompson says

        February 9, 2017 at 12:46 am

        Yep, chunky is okay with me. I could always try making it in my Nutribullet instead.

        Reply
  49. GiGi Eats says

    January 26, 2017 at 5:46 pm

    Hummus is so ridiculously addicting! I know for a fact, that if I made this recipe, I would eat the ENTIRE thing in one go… Or while making it – ha ha!

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:10 pm

      At least it’s high in fiber 😉

      Reply
  50. John/Kitchen Riffs says

    January 25, 2017 at 6:58 am

    Haven’t gotten an Instant Pot yet! Probably will at some point, but I’m kind of at peak appliance — don’t have space for more! Anyway, fun dish — thanks.

    Reply
    • EverydayMaven says

      February 8, 2017 at 9:09 pm

      It is worth it John!

      Reply
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