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.
Jo Ann Daugherty says
I’ve always used tahini when making hummus. I’m curious, is it more traditional without it?
User from Israel says
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 😉
WinstonWolfe says
Better yet, go to Palestine and get the real thing.
EverydayMaven says
Hi Jo Ann – this recipe also uses tahini. I don’t think you can have “real” hummus without tahini!
Wendy Cobb says
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!
EverydayMaven says
Yay! So happy to hear that 🙂
Penny Thompson says
How do you do a roasted red pepper and ranch?
Neil says
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!
EverydayMaven says
Yay Neil!!! This is fantastic – thanks for taking the time to let me know 🙂
Ray says
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..
JaNise says
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?
EverydayMaven says
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!
Marcie says
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!
Tina says
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.
EverydayMaven says
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.
Michelle says
What kind of water did you use? Filtered through the fridge or bottled?
EverydayMaven says
Hi Michelle! I would use whatever filtered water you usually cook with!
Maricruz Manning says
Just finished making this recipe! Amazing easy and I will never buy hummus again! Thanks for a great recipe!
EverydayMaven says
Yay!! So glad to hear it 🙂
Vickie Devine says
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
EverydayMaven says
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!
Ariel says
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?
Ariel says
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! ?
EverydayMaven says
Fantastic Ariel! I so appreciate you taking the time to come back and let me know your results. Glad you love the hummus 🙂