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.
I cooked my chickpeas at 35 minutes in the instant pot. For eating purposes, I thought that was too long. I throw them on salads, into soups, etc., and we like them firmer. The hummus was delicious, but I know my husband will complain about the extras being too soft. I did look up a different i.p. site, and they said 35 minutes too. I think 30 or even 25 (and then you can taste and add more cooking time if needed. That will be my approach next time. Either that or pull out a few cups early and leave the rest to cook more for the hummus. Not sure if others felt the same. We just like all our beans to have a little bite. Thank you for the lovely hummus recipe. I hate buying it already prepared, and this was just as easy and better too!
Hey Alene! If I am cooking garbanzo for salads, curries, etc., I also take them out a few minutes earlier to have a bite but for hummus, I want it perfectly smooth so I stick with this timing. So glad this was easy for you!
I’ve tried to make hummus without soaking the beans and no matter how long I cook them there is a sturdy little nib in the bean that stays grainy no matter how long you grind it in the food processor.
Also, I would use 2 cups of tahini with 3 cups of beans, not 1/4 cup. It’s really a beautiful way to go.
2 cups of tahini with 3 cups of beans?! How does that not taste super bitter/just like tahini?
I’ve made it with lots more tahini, and I’ve just not liked it as well. Michael Solomonov (?) has a recipe for hummus that has lots more tahini. I find that much tahini sort of cloying, so I like this recipe much better. Personal tastebuds, I guess.
Directions are easy to follow and recipe was a success! I added a bit more lemon juice and garlic, but this recipe is easily adjustable.
Perfection Maureen!! I like to play with ratios as well – it is a great base recipe for sure.
Mine isn’t coming out creamy. Do you think I needed to cook the beans longer? I did 1 cup dry beans with 8 cups water. I can still see the skins in the processed hummus
Hey Sarah! I emailed you directly with some ideas and tips – let me know what happens when you try it again 🙂
This was my first hummus made using the Instant Pot and I LOVE it! It is creamy and I made so much that I did keep it in fridge in several small containers for longer than 5 days. My favorite breakfast during COVID-19 quarantine has been this hummus on toasted Stonefire mini naan, with cherry tomatoes halved on top. YUM! Makesure you use really tasteful tahini in your recipe, too.
That sounds like a GREAT breakfast Janelle!! So happy loved this and stay safe!
This recipe was the best one I’ve tried! For my IP Duo Mini, I used 1 cup dried beans and 4 cups water, which yielded just the right amount for the recipe. I put a bay leaf and a chunk of onion in the pot, which made the cooking liquid more flavorful.
Yay!! So happy to hear that worked in the mini Judy and love the onion and bay leaf 🙂
This recipe is seriously the best!! My husband and boys love it. We make all sorts of variations too- our favorites are plain, roasted red bell pepper and spicy chipotle black bean. Thank you so much for sharing it!!
Hi Heather!! Yay – this is awesome and I love all of your variations! Thanks so much 🙂
The best hummus I’ve ever made in my life. FACT.
Thank you so much Sarah!!!! This made my day <3
Excellent and easy recipe! I went through my first 1 lb of beans and can’t love that you get extra to freeze for more. So much better than store bought. Now looking to experiment with different seasonings. Thanks for the recipe and instructions with were very helpful!
Yay Diane!! So happy to hear it 🙂
I can’t stop eating this! Amazing! I used the juice of two lemons instead of one because I like a little zing. So tasty.
Love it Cindy!! So happy to hear this feedback 🙂