Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started!
Why make Instant Pot hummus?
Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus?
It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity in flavor. It’s cheaper! Some hummus brands can be quite expensive: homemade hummus in an Instant Pot is cheaper than buying lots of hummus tubs. It’s a great use for a batch of chickpeas. If you cook up a big batch of chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating.
About the book: Instant Family Meals
This recipe is from the book Instant Family Meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah’s recipes always are. (Her other cookbooks Feast and Every Day is Saturday are both big hits in our house!) You’ll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes, please! There are wholesome healthy recipes for people of every diet, including lots for vegetable-forward eaters like ourselves. Congratulations to Sarah on this new masterpiece!
A few tips for the chickpeas
Here we’ve provided a few methods for cooking the chickpeas in this Instant Pot hummus. You can cook lots of chickpeas, or just enough for this hummus. You can also soak the chickpeas to decrease the cook time and make for the best tender chickpeas and creamy hummus.
Soaking them makes for best results! If you have time to soak the chickpeas over night, you’ll get the best creamy hummus. Soak the dry chickpeas covered in 2 inches water for 10 to 12 hours. This makes the cook time a bit shorter than if you don’t soak them. But un-soaked chickpeas work just as well!Cook just enough for the hummus. In the instructions below we’ve provided instructions to cook just enough chickpeas for the hummus recipe. This is great if you’re not sure whether you’ll use the rest of the chickpeas. Make 1 pound chickpeas. You can cook up to 1 pound of chickpeas at one time! If you do this, you can eat the remaining chickpeas or freeze them for up to 3 months. Go to Instant Pot Chickpeas.
Ingredients for Instant Pot hummus
Once you’ve cooked the chickpeas, this Instant Pot hummus is a breeze to whip up! You’ll need a food processor for this task (a blender doesn’t get it smooth enough!). Here’s what you’ll need on hand:
Cooked chickpeasGarlic TahiniFresh lemon juiceGround coriander A fun variation on the standard cumin! we loved thisKosher saltOlive oilWater, as needed
A bit about tahini
If you’ve never made hummus before, you’ll need a jar of tahini! Tahini is sesame seed paste that’s most famous for its use in hummus, but it’s used in lots of Middle Eastern and Mediterranean recipes (like lemon tahini sauce!). Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly. If you buy a jar of tahini and aren’t sure how to use it up, we’ve got lots of ideas for you! See our top Delicious & Healthy Tahini Recipes, from hummus to cookies.
More Instant Pot recipes
What else can you make with an Instant Pot? So many things! Alex and I originally weren’t into the pressure cooker trend…until we tried it for ourselves! Here are a few of our favorite ways to use an Instant Pot:
Mix up a cozy batch of Instant Pot mac and cheeseGo for a steaming bowl of Instant Pot RamenMake staples like Black Eyed Peas, Basmati Rice and moreCook your morning Instant Pot OatmealMake soups like Instant Pot Minestrone, Split Pea Soup, Potato Soup or Chili
A note on pressure cookers
Last thing: remember that all pressure cooker brands vary! Here’s the brand we use: the Instant Pot 6 Qt Programmable Pressure Cooker. We also have 2 Instant Pot sealing rings and use one for savory recipes and one for sweet recipes. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to using other brands and types of pressure cookers for this recipe. Use them at your own risk!
This Instant Pot hummus recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
5 from 1 review
1 cup dry chickpeas* 6 cups water 1 pinch salt
For the Instant Pot hummus
2 cups cooked chickpeas 1 garlic clove ¼ cup tahini 5 tablespoons lemon juice (2 medium lemons) 1 teaspoon ground coriander 1 teaspoon kosher salt ¼ cup olive oil Water, as needed
*If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas.
