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.
Andrea says
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
EverydayMaven says
Yay! Love it Andrea – thanks for taking the time to comment 🙂
Carolyn J. Miller says
So happy to hear this as we just got ours and I want to make hummus!!
Judy Dominguez says
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!!
EverydayMaven says
Love spicy hummus – totally adding a jalapeno to my next batch!
Dave says
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?
EverydayMaven says
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!
Linda says
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.
EverydayMaven says
Ha!!! I’ve done that before ;). So glad you love this recipe!!
Raquel says
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?
EverydayMaven says
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!
Raquel says
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?
EverydayMaven says
No, I haven’t! If yout try it, come back and let me know how it works!! 🙂
EJ says
We just finished devouring the Hummus. It was so, so good. Thank your for this great recipe.
EverydayMaven says
Yay! That’s awesome EJ! Thanks for letting me know 🙂
SFAntti says
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!
EverydayMaven says
Thanks for letting me know! 🙂
Shannon says
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!
EverydayMaven says
Yay Shannon! How did it come out?!
Tammy says
Maybe I missed it, but why do you save the liquid from the beans after cooking?
EverydayMaven says
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”
Brooke says
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.
EverydayMaven says
Hi Brooke! So glad to hear that your family loved the hummus 🙂
I just shared your FB link on my page. Happy Monday!
Brooke says
Thank you! Happy Monday to you as well!