There’s just something a whole lot more satisfying—and healthier—about making your own hummus. And when you start with dried chickpeas and end up with a smooth, creamy, nutritious dip that everyone enjoys? Well then you just feel like an accomplished cook! My recipe doesn’t require a lot of ingredients but it doesn’t lack flavor. I never buy store-bought hummus anymore—it’s just not as good.
{ Serves 8 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural | 1 hour 40 minutes |
Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Soy-Free, Dairy-Free, Vegan, Vegetarian
1. For the hummus: Place the chickpeas in a medium bowl and cover with hot water. Soak for 1 hour; drain.
2. Place the chickpeas in the Instant Pot with enough water to cover and a little salt.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Drain the chickpeas, reserving about ½ cup of the water.
4. In a food processor or blender, combine the chickpeas, the reserved ½ water, the garlic, tahini, lemon juice, and salt to taste. Process until smooth. Transfer the hummus to a serving bowl.
5. Garnish with paprika, pine nuts, parsley, and olive oil, if desired.