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Instant Pot Hummus Recipe

Instant Pot Hummus Recipe

Instant Pot Hummus is the perfect light and creamy dip. With your choice of crunchy vegetables, chips, or bread you will be able to enjoy this delicious and healthy snack anytime.
Course Appetizer
Cuisine American, Mediterranean
Keyword Instant Pot Hummus
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 cups
Calories 342kcal
Author Catalina Castravet


Cook Dry Chickpeas:

  • 1/2 pound dry chickpeas
  • 2 tablespoons olive oil
  • 4 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt optional

Make Hummus:

  • 1 1/2 cups cooked chickpeas
  • 4 cloves garlic minced
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 cup tahini paste
  • 3 tablespoons lemon juice
  • 1 cup reserved cooking liquid

Topping and Serving:

  • Olive oil
  • Paprika
  • Vegetables
  • Pita bread
  • Pita chips


Cook Dry Chickpeas:

  • Add all the ingredients to the Instant Pot.
  • Close the lid, lock it and cook on manual high pressure for 60 minutes with a full natural pressure release, which is about 30 minutes NPR.
  • Open the pot carefully, and drain the beans in a colander. If making hummus, reserve some of the cooking liquid.
  • Store chickpeas in an airtight container in the fridge, use in soup, salads or hummus.

Make Hummus:

  • Add all the ingredients, except cooking liquid, to a food processor. Blend until smooth, and add the cooking liquid little by little, until the preferred texture is achieved.
  • Process until smooth. Taste and adjust for salt, pepper, spiciness, and tartness.
  • Add to a serving bowl, drizzle with olive oil and sprinkle with paprika before serving.


Calories: 342kcal | Carbohydrates: 27g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 313mg | Potassium: 340mg | Fiber: 7g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 4.8mg | Calcium: 75mg | Iron: 3.4mg