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.
Monica says
I don’t have a food processor can I use blender ?
EverydayMaven says
That should work Monica!
Rachel says
What food processor do you use? I haven’t had much luck with a few different ones. I want my hummas to be creamy like yours.
EverydayMaven says
Hi Rachel – I use a 14-Cup Cuisinart but I think anything larger than an 11-cup should be fine!
CindyLouWho says
Hi.
Thank you for the excellent recipe and clearly written instructions. Hooray!
Hummus is one of my favorite foods, and I have always liked it better with home cooked dry beans, which BIP (before instant pot) was simply more time than I had many days.
I am enjoying trying different seasonings and veggies and nuts in the hummus, and love that I now know to make it warm for the texture I love.
Have I said thank you??!!!
My question is regarding lemons. I adore preserved lemons. I am thinking they would be a killer substitue for fresh lemon juice, but have never seen a recipe for hummus that inckuded them.
Has anyone tried making hummus with preserved lemons, and what did you think if so?
EverydayMaven says
Hi Cindy! I would add the regular lemon juice and then add some chopped preserved lemon (maybe start with 2 T) in for a kick of flavor – that sounds so good!
Gayle Pruitt says
I make Humas at least once a week, but have always used canned beans. I now have an instapot and excited to make it with your recipe. I normally cook dry beans with kombu I hope that will work with your recipe. Also my son likes me to add a little horseradish to the mixture.
Will let you know how it turns out. Than you for your advice.
EverydayMaven says
Hi Gayle – adding Kombu is no problem at all! I sometimes do that as well (when cooking any beans). Can’t wait to hear back 🙂
Ellen Frankovitch says
This is the most amazing hummus I’ve had!!!!
Question- Christmas is in two days
The cooked chickpeas are gonna be cold by the time I make and bring to hostess
Do I warm them in microwave before bringing? Do I take the 3 cups I’ve saved and warm them that day and put in food processor?
I guess my question is – will they be this incredible if not warm?
Thank you so much!
EverydayMaven says
Hi Ellen! Wow – thanks so much for the feedback! I just warm them up before I make the next batch. How did it turn out?
Jasper says
Very good plain hummus recipe!
If you are looking for a new project, I would love to know how to make the chocolate hummus sold in the grocery store. It is so good with fruit.
EverydayMaven says
That’s such a great idea Jasper! I’ll add it to my list 🙂
Ash says
Ty for the recipe but I don’t get why I’m reserving the bean liquid… as far as I can tell, I don’t use it.
EverydayMaven says
Hey Ash! I reserve it with the cooked leftover beans for future batches of hummus. You can also use it in soups along with stock, broth or water.
Mandy says
Thank you so much for this fabulous recipe. We just made it and everyone loved it! I will not buy store bought again!
EverydayMaven says
Yay!! Love hearing this feedback Mandy!
Jen says
We just got our instant pot as our stove blew up and we realized we are missing some of our favorites like soup and stew and beans that we couldn’t do on our grill. So we got an instant pot because we heard so many great things about it. So far I cooked the most amazing black beans and an Italian beef for sandwiches and have made stock, and yesterday it was requested by my family that I make my hummus using the instant pot.
I had pretty much perfected the slow cook in the Dutch oven hummus, always taking it to parties and such, so this was the first recipe I found and I’m trying it now. I usually put baking soda in my water but it sounds like it’s not needed for this so I’m going for it without.
I am a little concerned because 12 cups of water in one pound of beans went just over the halfway mark in my 6 quart but I am trusting all of the reviews here!
Thank you!
EverydayMaven says
Hope you love it Jen!
Jenn says
Hi – I’m really looking forward to making this – quick question for you…would adding the garlic ( or additional garlic) to the cooking water and beans at the beginning of instant pot cooking be a good thing, or bad? Curious if “cooked” garlic would add anything? I can try to experiment, but I’m fairly new with my lovely instant pot, so I thought it wouldn’t hurt to ask!
EverydayMaven says
The flavor would be much more mellow!