Instant Pot Hummus Recipe
Prep Time:
5 minutes
Cook Time:
1 hour
Servings:
8 Servings
Ingredients
  • 1 ¼ cups dry garbanzo beans/chickpeas
  • 8 cloves garlic, divided
  • 4 cups water
  • 1 ½ teaspoon salt
  • ¼ cup lemon juice
  • 1 teaspoon cumin
  • ½ cup tahini
  • ½ cup olive oil
  • ½ cup reserved cooking water
Directions
  1. Rinse the chickpeas.
  2. Set the Instant Pot to high pressure.
  3. Add the chickpeas, 2 cloves garlic, and 4 cups water to the Instant Pot and give it all a stir.
  4. Turn the knob to the venting position, close the lid, then turn it to the sealing position. Cook on high pressure for 40 minutes, then leave it on for natural pressure release for 20 minutes. It will still be cooking.
  5. When the chickpeas are done cooking, add the tahini paste, the remaining garlic, and ½ cup lemon juice to a blender or food processor. Blend until smooth.
  6. Add half the chickpeas and half the olive oil and continue to process until smooth. Add the salt, cumin powder, the remaining chickpeas, and olive oil. And some reserved cooking water. Keep blending until you get the desired consistency.
  7. Serve with a drizzle of olive oil and a sprinkle of cumin.