I made this Instant Pot classic hummus from scratch last week, and it is crazy delicious!😋👏🏻
Side note: this is also my first photo shoot to test out my new Nikon 105mm f/2.8 lens (Amazon affiliate). Just look at how it captures the creamy dreamy texture of the hummus.😍
My son literally eats this with a spoon. 😂 It is sooooo delicious! If you need a super quick version of this hummus, I have a version of this classic hummus made with canned beans.
I love my Instant Pot and definitely recommend it, but it does have a few drawbacks. >>>>>>>See my full Instant Pot review here is you are considering buying one. <<<<<<<
Using the Instant Pot allows me to cook dry garbanzo beans without much fuss. I never pre-soak my beans anymore. Just call me a crazy kitchen rebel.😎🙃
Cooking your dry beans as opposed to using canned beans has several benefits. (1) I can season my own beans to make them taste way better than canned ones. (2) I can use the cooking liquid in the hummus itself, which has great flavor. (3) Dry beans are way cheaper. Triple win!🎉🎉🎉
I hope you enjoy this Instant Pot classic hummus as much as we have.🤗
Tools Used to Make Instant Pot Classic Hummus
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- Instant Pot
- Food processor – I love my Cuisinart one!
- Microplane zester
- Lemon squeezer
- Measuring spoons
- Measuring cup
Instant Pot Classic Hummus Recipe
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Instant Pot Classic Hummus
Instant Pot classic hummus from scratch is crazy delicious and simple to make.
For Cooking the Beans
- 1/2 pound dry garbanzo beans
- 3 1/2 cups water (for cooking beans)
- 1/2 teaspoon granulated garlic/ garlic powder
- 1/2 teaspoon salt
For the Hummus
- drained, cooked garbanzo beans
- 3/4 cup reserved cooking liquid (I started with 1/2 cup and added until the consistency looked good to me)
- 1/3 cup tahini
- zest of 1/2 lemon
- juice of one whole lemon
- 2 Tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 clove fresh garlic, roughly chopped
- Optional: olive oil, paprika and oregano - for garnish
Cooking the Beans
Add the water, dry beans, garlic powder and salt to the Instant Pot.
Close the lid, lock it and cook on manual high pressure for 60 minutes with a full natural pressure release (NPR - do not use quick release lever, but allow the pressure indicator pin to drop on its own).
Drain the beans, and reserve the cooking liquid to use in the hummus, and allow them to cool for a few minutes. It's okay if they are still a little warm, but you don't want them piping hot.
Making the Hummus
Add the cooked beans, half cup of cooking liquid (for starting out), tahini, lemon zest, lemon juice, olive oil, salt, pepper and cumin to the food processor, and blend.
Stop the food processor, and check the taste and consistency. Add more cooking liquid, if desired. I used a total of 3/4 cup of cooking liquid, FYI.
Serve and enjoy! Refrigerate leftovers for up to a week.