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.
Get the SLOW COOKER version of this recipe
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…
Hummus orzo with chicken and peas
Hot hummus artichoke dip from Mountain Mama Cooks
Price difference between canned chickpeas and dried chickpeas from Eat Within Your Means
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.
Instant Pot Hummus (without Tahini)
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
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
- 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.”
- 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.
- 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.
- 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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Fantastic. Have made it several times. I add a bit of sesame oil to taste. The only recipe I use. Thanks so much for sharing it!
★★★★★
I like the idea of adding sesame oil! I will try that next time.
Delicious
★★★★★
Does it freeze well?
Never tried freezing hummus! I’m not sure if it would work or not.
We do it all the time and it keeps well.
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. 🙂
I don’t have a bulk barn but I do have a winco. Next time I go I will see if they have tahini! Thanks for the tip 🙂
Does Winco sell tahini???? 😳😳
pretty sure it does
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
The flavor from the fat. Sesame seeds are ground up and it’s like a paste. It just adds some creaminess from the fat.
I grind my own sesame seeds as needed . The seeds I keep in the freezer so they don’t go bad
I like that idea!
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.
Yes I think it will be very similar. Sad for you 🙁
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.
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.
Addition of the avocado sounds epic! Glad you liked it!
I used the one can of chickpeas I had in my pantry and made a wrap. It made an awesome quick & healthy lunch.
Just wondering if this recipe can be doubled?
Thanks
Totally! No problem at all to double this recipe.
If i want to double his recipe Do i have to double the lamount of water as well! Thanks.
yes
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! 😃
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!!
yep!
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.
★★★★★
good idea to split the batch!
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 :/
★★
Sad day. So sorry to hear this Suzy.
I just made hummus the other day. I cook my chickpeas for 60 minutes..with a 15 minute nr. I do use tahanni – I also roasted garlic and red peppers….yummy
★★★★
Sounds so tasty!
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!
★★★★★
So great to hear! Thanks for sharing Julia!
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?
You can just blend the canned chickpeas and other ingredients without cooking them at all. Save some of the juice from the can and add it in as needed.
Thank you, can’t wait to try tonight!
hope you like it!
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! 😊
great idea!
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.
Really? Wow! I wouldn’t have thought of that.
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.
Just add in a couple of tablespoons and it will taste great!
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 🙂
I love hummus too! It’s my fave 🙂
Looks delicious! How long do you soak the beans before making this?
Thanks!
I didn’t soak mine 🙂
What are the specks of color? You don’t tell us what herbs you used?
oops…just updated the recipe to reflect this!
Looks yummy. What are the colourful bits?
I added in red pepper, ground pepper and parsley 🙂