The Beginning
From the moment I discovered the magic of the Instant Pot Creamy Hummus, it became my go-to recipe for effortless, velvety dip. I still remember my first attempt—I was drawn to how the Instant Pot Creamy Hummus promised a perfect texture with minimal effort. I soaked the dried chickpeas overnight, marveling at how this one step set the stage for what would become a delightful, creamy concoction.
Cooking with the Instant Pot
The next day, I set my Instant Pot to work. Cooking the chickpeas with a vegetable bouillon cube and a touch of salt, I felt a sense of anticipation. As the chickpeas cooked, my kitchen filled with the comforting aroma of garlic and cumin, hinting at the flavor-packed treat to come. When the Instant Pot Creamy Hummus was finally blended, I couldn’t wait to taste the smooth, rich results.
Serving the Perfect Dip
Once the hummus was ready, I added a drizzle of extra virgin olive oil and a sprinkle of paprika and ground cumin on top. The contrast of the creamy hummus against the vibrant spices was visually stunning. I served it with fresh veggies and pita bread, and the feedback was immediate and positive—this hummus had a way of bringing everyone together, making it a staple in my kitchen.
A Recipe to Cherish
Every time I prepare Instant Pot Creamy Hummus, it feels like a little victory. It’s a simple, healthy dish that always impresses and never disappoints. This recipe is not just a favorite for me; it’s a crowd-pleaser that’s perfect for any occasion, proving that great flavors don’t have to be complicated.
Table of Contents
Chef’s Notes- Instant Pot Creamy Hummus
- Ensure Proper Soaking: For the creamiest hummus, soak dried chickpeas for 6-8 hours or overnight. This softens the beans, making them easier to cook and blend into a smooth texture. If short on time, use canned chickpeas, but be sure to drain and rinse them thoroughly.
- Cook Chickpeas Thoroughly: Make sure chickpeas are fully cooked in the Instant Pot. Undercooked chickpeas can result in a gritty texture. Adjust cooking times based on whether you’re using soaked or dried chickpeas.
- Adjust Consistency Gradually: When blending, add reserved cooking liquid gradually to achieve your desired consistency. Start with about ½ cup and add more if needed. If too thick, add a bit of water.
- Season to Taste: After blending, taste and adjust the seasoning. You might need a bit more salt, lemon juice, or cumin depending on your preference.
- Experiment with Flavors: Feel free to add extras like roasted red peppers, sun-dried tomatoes, or extra garlic for a flavor twist. These additions can elevate your hummus and add variety.
- Serve with Freshness: Garnish with a drizzle of olive oil and a sprinkle of paprika or cumin before serving. This not only enhances the flavor but also adds visual appeal. Pair with fresh veggies or warm pita for a satisfying snack or appetizer.
Instant Pot Creamy Hummus
Dive into the world of creamy, velvety hummus made effortlessly in your Instant Pot! This gluten-free and vegan-friendly dip is perfect for wraps, salads, or simply as a delicious snack. With a smooth texture and authentic flavor, this hummus will become your go-to recipe. Inspired by the simplicity of home cooking, this dish is both healthy and affordable. Get ready to impress your taste buds!
8
servings10
minutes35
minutes80
kcal15
minutes1
hourKeep the screen of your device on
Ingredients
- For Soaking Chickpeas
1 cup dried garbanzo beans (chickpeas)
3-4 cups hot water
1/2 teaspoon sea salt
- For Cooking Chickpeas
3 cups water
1 cube vegetable bouillon
- For Hummus Dip
2 tablespoons extra virgin olive oil
3 tablespoons sesame tahini
5-6 tablespoons freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 teaspoon ground cumin
A pinch sea salt (adjust to taste)
2/3 cup reserved cooking liquid (add more if needed for desired consistency)
- For Serving
Drizzle of extra virgin olive oil
Pinch of paprika and ground cumin
- Alternative Ingredients:
Chickpeas: Canned chickpeas use two 15-ounce cans, drained and rinsed
Tahini: Sunflower seed butter for nut-free option
Olive Oil: Avocado oil for a different flavor profile
Garlic: Garlic powder 1/2 teaspoon as a substitute
Vegetable Bouillon: Homemade vegetable broth 1 cup
Directions
- Soaking Chickpeas: Place dried chickpeas in a large bowl with hot water and sea salt. Let them soak for 6-8 hours or overnight. Rinse thoroughly before cooking. Add soaked chickpeas to the Instant Pot along with 3 cups of water and a vegetable bouillon cube. Secure the lid and set the steam release handle to “Sealing.” Select “Manual” mode on high pressure for 25 minutes if soaked or 40 minutes if using dried chickpeas. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before using the quick release method to release any remaining pressure. Drain the cooked chickpeas, reserving the cooking liquid. Transfer chickpeas to a food processor. Add olive oil, tahini, lemon juice, garlic, cumin, and a pinch of salt.
- Blending: Begin processing the mixture while gradually adding about ½ cup of the reserved cooking liquid. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the hummus is too thick, add more cooking liquid or filtered water one tablespoon at a time until desired consistency is reached.
- Serving: Transfer hummus to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with paprika and ground cumin. Serve with fresh vegetables or pita bread.
Equipment
- instant pot
- food processor
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 80kcal
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 79mg
- Potassium: 131mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 1g
- Protein: 3g
- Vitamin A: 12IU
- Vitamin C: 3mg
- Calcium: 21mg
- Iron: 1mg
FAQs- Instant Pot Creamy Hummus
Can I use canned chickpeas instead of dried?
Yes, you can use two 15-ounce cans of drained and rinsed chickpeas instead of dried ones. This will cut down the prep time significantly. Simply skip the soaking step and reduce the cooking time to about 10 minutes under high pressure.
What can I use if I don’t have tahini?
If you don’t have tahini, you can substitute it with sunflower seed butter for a nut-free option. Alternatively, you can use extra olive oil or Greek yogurt for a different flavor profile.
How can I adjust the texture of my hummus if it’s too thick?
Gradually add more of the reserved cooking liquid or filtered water, one tablespoon at a time, until you reach your desired consistency. Blend well after each addition.
What’s the best way to store leftover hummus?
Store leftover hummus in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it in portions for up to three months. Thaw in the refrigerator overnight before serving.
Can I make this recipe ahead of time?
Absolutely! You can prepare the hummus a day or two in advance. Just store it in the refrigerator, and give it a good stir before serving. It can also be frozen for future use.
