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.
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!