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Instant Pot Hummus (without Tahini)

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Instant Pot Hummus (without Tahini)–you can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand. Hummus is a creamy and healthy dip that is perfect with crackers or raw veggies.

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Instant Pot Hummus (without Tahini)--you can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand.

Instant Pot Hummus (without Tahini)

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Dried chickpeas (garbanzos) take forever to cook. Usually. Usually that is if they’re cooked in any other way besides the Instant Pot! I cooked my dried chickpeas in 45 minutes in the Instant Pot. Still a bit of time, but a lot faster than on the stove or in the crockpot. Now I know you could totally buy a can of chickpeas but it’s cheaper and (maybe) healthier to make your own. The good thing is that you can totally control what’s going into your hummus. I like knowing what’s in my food. And I know there are probably others who feel the same way.

All I did for this recipe was put water, dried chickpeas and some salt in the Instant Pot and cook on manual for 45 minutes. I added the cooked and drained chickpeas into the blender along with olive oil, fresh lemon juice, garlic and a bit of water. I blended until smooth and creamy in my Blendtec Twister Jar and then seasoned a bit to taste. I gave this hummus to my kids as an after school snack and they loved it. We like to serve our hummus with Wheat Thins, Triscuits, pita, baby carrots or celery sticks.

But why didn’t you add tahini? Well, for one I didn’t have any at my house yesterday and I didn’t want to go to the store. I also don’t think it’s necessary. This hummus tasted great without the tahini. Also tahini is expensive and I can never get through the whole jar before it goes bad.

Some other recipes you may be interested in…

White bean and garlic hummus

Hummus orzo with chicken and peas

Hummus chicken with pita

Hummus zucchini

Lentil hummus

Hot hummus artichoke dip from Mountain Mama Cooks

Price difference between canned chickpeas and dried chickpeas from Eat Within Your Means

Pin this recipe for later!

Instant Pot Hummus (without Tahini)--you can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand. Hummus is a creamy and healthy dip that is perfect with crackers or raw veggies.

What Instant Pot Did You Use?

For this Instant Pot Hummus (without Tahini) recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon. When I cooked it in the slow cooker I used my 6 Quart oval Kitchenaid Slow Cooker. 

 

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Instant Pot Hummus (without Tahini)

★★★★

4 from 3 reviews
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
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Description

Pin this recipe for later!

You can cook dried chickpeas in a pressure cooker and make your own hummus from scratch. This recipe has simple ingredients, like olive oil, garlic and lemon juice, that you probably already have on hand. Hummus is a creamy and healthy dip that is perfect with crackers or raw veggies.

Ingredients

  • 3/4 cup dried chickpeas (I find these in the bulk section of my grocery store)
  • 3 cups water
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 minced garlic clove
  • Optional: red pepper flakes, freshly ground pepper and parsley

Instructions

  1. Add the chickpeas, water and salt to the Instant Pot. Cover and press the manual button. Set the timer for 45 minutes. Make sure the valve is set to “sealing.”
  2. When the timer goes off let the pot sit for 5 minutes. Then move the valve from “sealing” to “venting.” Set a colander on top of a bowl. Drain the liquid from the chickpeas into the bowl. Reserve this liquid for later. 
  3. In a blender or food processor add the olive oil, lemon juice, garlic and 1/4 cup of reserved liquid. Add in the chickpeas last. This will help it to blend easier. Blend until creamy. Add in more reserved liquid as needed (I ended up adding in quite a bit because I wanted it creamy). Season to taste. Add optional toppings as desired. I sprinkled mine with red pepper flakes, ground pepper and parsley.
  4. Store hummus in an airtight container in the refrigerator for up to a week.

Notes

For this Instant Pot Hummus (without Tahini) recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon. When I cooked it in the slow cooker I used my 6 Quart oval Kitchenaid Slow Cooker. 

Click here for the slow cooker version of this recipe.

Nutrition

  • Calories: 79
  • Sugar: 1.6 grams
  • Sodium: 239 mg
  • Fat: 3.7 grams
  • Carbohydrates: 9.2 grams
  • Fiber: 2.6 grams
  • Protein: 2.9 grams

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Comments

  2. This looks great. I’m going to give it a try. As a tip, if you have a bulk barn or something similar near by you can by tahini there. That way if you only need a little, just buy a little. I also find the whole jar doesn’t get used and goes to waste and then discovered it at the bulk barn. 🙂

    Reply

  3. I’m a fan of making the foods I enjoy at home because of the good reviews I will try this recipe I’m fairly new to the whole hummus world but what is the purpose of tahini is it flavor

    Reply

  4. My some has a sesame, check pea and several other food allergies. If I replace the chick peas with another bean (I’m thinking maybe black bean or cannoli) do you think the same seasonings and cooking time will work? I miss hummus.

    Reply

  5. Love the recipe. Tahini is a no-no in our family due to a sesame allergy, but I hadn’t thought of using the cooking liquid to get it creamier. Thanks.

    Reply

  6. Oh Em Gee!!!!! Best Hummus Ever!!! It has the perfect texture.

    I doubled the recipe and made two varieties. (Original and Avocado Hummus…just added a large avocado to the food processor)

    Thanks for sharing.

    Reply

  7. I used the one can of chickpeas I had in my pantry and made a wrap. It made an awesome quick & healthy lunch.

    Reply

  9. We usually cook beans in the pressure cooker as well, but we allways soak overnight first. That reduces cooking time a lot. 5 to 10 minutes on high pressure, and then just let it cool down on it’s own.
    Anyway, looking forward to trying this recipe! 😃

    Reply

  10. This may be a silly question…but do you put the pressure cooker on high for 45 minutes? I don’t know if there is a difference but all the recipes I see have a setting in it. Just got my Instant Pot for Christmas and want to try this! But wanted to make sure I cook them at the right temp!!

    Reply

  11. Came out great. I followed the directions. Then I split the hummus into 2 batches and modified the seasonings in the second. Served it at a party and received lots of positive comments.

    ★★★★★

    Reply

  12. This was my first time making homemade hummus and I’m a little disappointed to be honest. For starters it makes a very small amount of hummus, my chickpeas weren’t quite done, and it wasn’t very bland and dry even with adding a 1/2 cup of reserved bean juices. Might try again and tweak it but most likely will just stick with store bought :/

    ★★

    Reply

  13. i love no-tahini recipes, because i live with someone who is severly allergic to sesame! tahini sent her to the ER, as did croutons made with bread that had sesame seeds, so i’m vigilent about it. so, making this soon! thank you!

    ★★★★★

    Reply

  14. This sounds so yummy and I really want to try it! I only have canned chick peas right now, any chance do you think I can substitute it instead of dried chick peas? I’m assuming less time on ip?

    Reply

  15. Looks great! FYI, I usually just make my own tahini (I like to know what’s in my food too!) and it’s super easy and inexpensive. Just toast seasame seeds in a skillet on the stove or cookie sheet in the oven and purée in a food processor. Make just what you need without waste! 😊

    Reply

  16. A suggestion. When I make hummus and don’t have any tahini, I use peanut butter as a substitute. It adds that deeper flavor without tasting like peanut butter. I would suggest starting with 1Tblsp. At first.

    Reply

  17. What will happen if I add Tahini? I have some sitting around but haven’t found a recipe that uses a smaller amount of dried beans and tahini.

    Reply

  18. Karen, I’ve been looking for a fast and easy hummus recipe for quite a while! This is the best dinner. I like it with a cucumber or a carrot. Not heavy and delicious! Making this tonight 🙂

    Reply

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