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.
Tamara Lund says
This is the first time I’ve cooked garbanzo beans to make hummus. I’ll never go back. My son is vegetarian and I buy a lot hummus, but no more. I’ll even teach him to make it. It’s creamy and flavorful.
Alyssa Brantley says
Yay!! I love hearing this Tamara 🙂
Yana says
amazing! Girl, loved it, and so does the rest of the fam! thank you
Alyssa Brantley says
Yay!! So happy to hear it Yana!! 🙂
Hannah says
This recipe is bomb. Made it in the past, but this time I accidentally dumped out the chickpea water! Can I use regular water?
Alyssa Brantley says
Thank you so much, Hannah! Yes, you definitely can use regular water OR even broth – just make sure to warm it up a bit 🙂
Cathyanne Nonini says
5 Stars!! Really Outstanding! So easy to make – best Hummus I have ever made.
Alyssa Brantley says
What great feedback Cathyanne – thank you so much!
Gunnar says
Just made the recipe and I used a blender/mixer instead of a food processor since I saw in the comments that it would work as well. I would definitely not recommend using a blender for this recipe since the consistency of the hummus is too thick. Also there is a problem with the amount of chickpeas being cooked vs. what’s needed for the hummus recipe. The measurement is off. I had at least 2 cups of chickpeas left that were not needed when making the hummus. 1 pound of dry beans is not needed. Tasted good though and I would add more cooking liquid next time.
Alyssa Brantley says
Hi Gunnar,
Yeah, I wouldn’t use a blender/mixer – that is why I specifically state to use a food processor. As for the amounts, I cook extra chickpeas and liquid to freeze them for future hummus – cook once, make hummus 2x 🙂 I mention this in the post as well. Glad you liked the taste!
Alex says
Would it be possible to split the receipt in half or into 1/3s? If so, would the time cooking on the Instant Pot change? I have a 6 QT IP.
Any advice would be greatly appreciated!
Alyssa Brantley says
Hey Alex! Yes, half is possible and same cooking time. The difference will be that the manual release will be shorter.
Terri says
So easy to make and tastes amazing!
Alyssa Brantley says
Awesome Terri! So happy to hear it 🙂
Angie says
Hi, Ive made your recipe before several times and it always comes out excellent! This time I only have canned garbanzo beans in the house. How would I modify the recipe for the canned beans instead? Thank you!
Alyssa Brantley says
Hi Angie!
I recommend warming the chickpeas and liquid in the microwave or on the stovetop and using them to make the hummus. No need to re-cook them in the InstantPot as they are already cooked and canned. The hummus taste will be good but it won’t have that smooth and creamy texture from the pressure-cooked chickpeas!
Mary D says
This recipe is so bomb–Ive made it maybe 5 times, and our hummus-loving family can’t get enough. By far the best of several hummus recipes we’ve tried, and I think as good as any restaurant hummus I’ve had. I add a tsp of baking soda, a couple cloves of garlic, and a couple bay leaves to the chickpeas while cooking. Otherwise follow pretty much exactly. Thanks for this wizardry!
Alyssa Brantley says
Hey Mary! Thanks sooooo much! I love hearing this feedback <3
Claude Wolf says
By using baking soda, the skins should come off, I think. That is whaI like for it makes for a creamier hummus. Do you notice the skins coming off?
Bec says
I see someone using a blender in comments above – and just wanted to check – can I use a stick blender right in the chickpeas? Or does the food processor do a different job?
Thanks he 😀
Alyssa Brantley says
Hey Bec! You could use a stick blender but will have to do it in very small batches. Also, it won’t get as smooth so if you have a food processor or high-powered blender, I would suggest using one of those!