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
Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.
- Instant Pot
- Food processor – I love my Cuisinart one!
- Microplane zester
- Lemon squeezer
- Strainer
- 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.
Ingredients
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
Instructions
Cooking the Beans
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Add the water, dry beans, garlic powder and salt to the Instant Pot.
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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).
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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
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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.
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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.
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Serve and enjoy! Refrigerate leftovers for up to a week.
Janelle White says
mmmmmmmmmmmm I love hummus! Just found out it was made of chic peas lol
Marjorie @APinchOfHealthy says
LOL😜👌🏻
Caroline says
Hi There! If I double the recipe, do just double the water and cook for the same amount of time?
Marjorie @APinchOfHealthy says
Hi Caroline! Yes, just double the ingredients, and keeping the same cook time in this case should work fine. 👍🏻
joseph says
Very tasty Instant Pot Classic Hummus!! Thank you so much for the recipe
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it!💖🙏🏻
Rowdy Roddy Pooper says
I’ve used a very similar recipe and it does make the creamiest hummus ever!! So good and you can really experiment, I added a little bit of kale once which obviously gave it a green hue, and another time I added some Sriracha to it which made it nice and spicy.
Marjorie@APinchOfHealthy says
Oh, I love adding sriracha! Yum!
Rowdy Roddy Pooper says
Yep, adds a nice lil kick!!