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.
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!