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.
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.
Very cool! Would love to hear how that goes 🙂
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?
Hi Judy! Thanks so much for the feedback – I am so happy you love it!! And, YES, you can freeze it!
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.
I do not – I have found the the pressurized enviroment makes a SUPER creamy hummus without peeling!
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!
So wonderful to hear Diana!! Thanks for taking the time to comment and let me know 🙂
What do you do with the leftover beans? I probably have 3 C left.
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.)
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.
Hi Stan, I have a WW friendly hummus recipe HERE but hummus needs some oil or it will be very pasty!
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!!
That’s perfect!
“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.
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.
I have a hummus recipe that uses plain yogurt instead of some of the oil, would that work for ww? it tastes great!
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 :-))
Hi Bridgette – how did it turn out!?
Best hummus I ever made! Thank you!!
Thank you so much Bridgette!!! And, thanks for taking the time to comment and let me know 🙂
Great recipe . I often double the lemon in Middle Eastern recipes which is simply a matter of preference.
I bet that tastes DELISH!
yummy! thanks for the recipe! any suggestions on what to do with the leftover liquid from the chickpeas?
I save it and use it for bean soups – it adds a natural creaminess!
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. 🙂
Yes to the aquafaba! Unbelievable treat! No one an tell it’s not dairy.
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! 🙂
So glad you liked it Kim! Thanks for taking the time to let me know 🙂
I’ve always used tahini when making hummus. I’m curious, is it more traditional without it?
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 😉
Better yet, go to Palestine and get the real thing.
Hi Jo Ann – this recipe also uses tahini. I don’t think you can have “real” hummus without tahini!
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!
Yay! So happy to hear that 🙂
How do you do a roasted red pepper and ranch?
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!
Yay Neil!!! This is fantastic – thanks for taking the time to let me know 🙂
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..
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?
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!
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!
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.
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.
What kind of water did you use? Filtered through the fridge or bottled?
Hi Michelle! I would use whatever filtered water you usually cook with!
Just finished making this recipe! Amazing easy and I will never buy hummus again! Thanks for a great recipe!
Yay!! So glad to hear it 🙂
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
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!
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?
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! ?
Fantastic Ariel! I so appreciate you taking the time to come back and let me know your results. Glad you love the hummus 🙂
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!!!!
Perfect Lucy!!! So happy you found it 🙂
Came out delish! Used avocado oil instead.
Yay!! So happy to hear that 🙂
Please share all of toppings used in the posted picture of your hummus.
What is vegetable on left with purple skin?
They look like purple carrots that have been quartered long-wise.
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!
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.
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
Would be helpful to mention the size of your IP. I have a 3-quart mini.
It’s a six. You can see the graduations on the picture. Do you like your mini? I have a six.
Thanks. I love my mini, perfect for just me! 🙂
Hi Cheryl, I have a 6-Quart. Great point – I’ll update the post 🙂
Ahhh I need to try this ASAP
Wow this Hummus looks incredibly yum!
I love hummus, and yours looks fabulous!! Thanks for sharing!!!
Sounds SO good!
Thanks so much Taylor!
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.
Yay!! So happy to hear this Patricia!
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…
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.
You can get rid of your crock pot and your rice cooker. 🙂
Oh my gosh Jennifer – the Instant Pot it TOTALLY WORTH IT!
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
Yay! Love it Andrea – thanks for taking the time to comment 🙂
So happy to hear this as we just got ours and I want to make hummus!!
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!!
Love spicy hummus – totally adding a jalapeno to my next batch!
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?
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!
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.
Ha!!! I’ve done that before ;). So glad you love this recipe!!
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?
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!
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?
No, I haven’t! If yout try it, come back and let me know how it works!! 🙂
We just finished devouring the Hummus. It was so, so good. Thank your for this great recipe.
Yay! That’s awesome EJ! Thanks for letting me know 🙂
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!
Thanks for letting me know! 🙂
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!
Yay Shannon! How did it come out?!
Maybe I missed it, but why do you save the liquid from the beans after cooking?
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”
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.
Hi Brooke! So glad to hear that your family loved the hummus 🙂
I just shared your FB link on my page. Happy Monday!
Thank you! Happy Monday to you as well!
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.
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.
If I wanted to double this, could I double the beans in the same amount of water?
No, you would need to double the water!
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
Hey Kim! I am not sure that you can do a volume that large in the Instant Pot!
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.
Same! I am right there with you. I keep finding myself using it more and more!
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.
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!
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
I can’t wait to hear what you think Amanda!
Who knew? Ok, I desperately need to get an insta-pot!
You so do Lauren!!!
I have not yet made hummus in my IP! But, I’m definitely going to try!
Yes!! It’s the best ever!
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?
You can Allison but it might be a little chunky (which I think is OK)!
Yep, chunky is okay with me. I could always try making it in my Nutribullet instead.
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!
At least it’s high in fiber 😉
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.
It is worth it John!