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.
Susan Stewart says
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.
EverydayMaven says
Very cool! Would love to hear how that goes 🙂
Judy Campagnari says
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?
EverydayMaven says
Hi Judy! Thanks so much for the feedback – I am so happy you love it!! And, YES, you can freeze it!
Michelle L says
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.
EverydayMaven says
I do not – I have found the the pressurized enviroment makes a SUPER creamy hummus without peeling!
Diana says
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!
EverydayMaven says
So wonderful to hear Diana!! Thanks for taking the time to comment and let me know 🙂
KB says
What do you do with the leftover beans? I probably have 3 C left.
EverydayMaven says
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.)
Stan L says
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.
EverydayMaven says
Hi Stan, I have a WW friendly hummus recipe HERE but hummus needs some oil or it will be very pasty!
marge201 says
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!!
EverydayMaven says
That’s perfect!
Susan Stewart says
“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.
Myrna Malkin says
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.
greta says
I have a hummus recipe that uses plain yogurt instead of some of the oil, would that work for ww? it tastes great!
Bridgette Riggin says
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 :-))
EverydayMaven says
Hi Bridgette – how did it turn out!?
Bridgette says
Best hummus I ever made! Thank you!!
EverydayMaven says
Thank you so much Bridgette!!! And, thanks for taking the time to comment and let me know 🙂
Stuart Bonnington says
Great recipe . I often double the lemon in Middle Eastern recipes which is simply a matter of preference.
EverydayMaven says
I bet that tastes DELISH!
Jenna says
yummy! thanks for the recipe! any suggestions on what to do with the leftover liquid from the chickpeas?
EverydayMaven says
I save it and use it for bean soups – it adds a natural creaminess!
Jenny says
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. 🙂
Andrea says
Yes to the aquafaba! Unbelievable treat! No one an tell it’s not dairy.
Kim says
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! 🙂
EverydayMaven says
So glad you liked it Kim! Thanks for taking the time to let me know 🙂