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May 3, 2017

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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Get the SLOW COOKER version of this recipe

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.

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)


★★★★★

4.3 from 6 reviews

  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
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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

Scale
  • 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

Did you make this recipe?

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56 Comments Filed Under: All Recipes, Appetizers, Healthy, Instant Pot, Meatless, Summer, spreads Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Bette Jane Geraghty says

    August 15, 2020 at 12:34 pm

    try a tsp of cumin in this.

    Reply
    • Karen says

      August 17, 2020 at 4:10 pm

      Okay! I love cumin.

      Reply
  2. Carol says

    January 27, 2020 at 12:14 pm

    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!

    ★★★★★

    Reply
    • Karen says

      January 28, 2020 at 12:42 pm

      I like the idea of adding sesame oil! I will try that next time.

      Reply
  3. Megan says

    February 2, 2019 at 10:26 pm

    Delicious

    ★★★★★

    Reply
    • Leslie Mathewson says

      November 21, 2020 at 3:42 pm

      What is the serving size, in relation to the calculated nutrition information?

      Reply
  4. Donna says

    October 19, 2018 at 3:17 am

    Does it freeze well?

    Reply
    • Karen says

      October 19, 2018 at 1:44 pm

      Never tried freezing hummus! I’m not sure if it would work or not.

      Reply
      • Bill Hahn says

        February 22, 2019 at 1:00 pm

        We do it all the time and it keeps well.

        Reply
  5. Jane H says

    October 7, 2018 at 6:32 am

    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
    • Karen says

      October 9, 2018 at 9:14 am

      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 🙂

      Reply
      • Margaret says

        May 25, 2019 at 9:18 pm

        Does Winco sell tahini???? 😳😳

        Reply
        • Karen says

          May 28, 2019 at 6:25 am

          pretty sure it does

          Reply
  6. Desiree says

    August 7, 2018 at 11:23 am

    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
    • Karen says

      August 11, 2018 at 2:13 pm

      The flavor from the fat. Sesame seeds are ground up and it’s like a paste. It just adds some creaminess from the fat.

      Reply
      • Rose says

        March 22, 2020 at 6:40 pm

        I grind my own sesame seeds as needed . The seeds I keep in the freezer so they don’t go bad

        Reply
        • Karen says

          March 23, 2020 at 1:33 pm

          I like that idea!

          Reply
  7. Elizabeth says

    July 20, 2018 at 12:10 pm

    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
    • Karen says

      July 24, 2018 at 8:33 pm

      Yes I think it will be very similar. Sad for you 🙁

      Reply
  8. Jodi says

    July 5, 2018 at 3:58 pm

    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
  9. Sandra says

    July 3, 2018 at 6:49 pm

    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
    • Karen says

      July 5, 2018 at 11:16 am

      Addition of the avocado sounds epic! Glad you liked it!

      Reply
  10. Delilah says

    May 25, 2018 at 9:31 am

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

    Reply
  11. Janelle says

    February 20, 2018 at 12:10 pm

    Just wondering if this recipe can be doubled?
    Thanks

    Reply
    • Karen says

      February 20, 2018 at 6:54 pm

      Totally! No problem at all to double this recipe.

      Reply
      • Rosa says

        February 17, 2019 at 1:51 pm

        If i want to double his recipe Do i have to double the lamount of water as well! Thanks.

        Reply
        • Karen says

          February 19, 2019 at 8:28 am

          yes

          Reply
  12. Filomena says

    February 2, 2018 at 1:48 am

    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
  13. Emily says

    January 16, 2018 at 11:56 pm

    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
    • Karen says

      January 17, 2018 at 1:23 pm

      yep!

      Reply
  14. Becky says

    January 6, 2018 at 6:04 am

    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
    • Karen says

      January 6, 2018 at 7:37 pm

      good idea to split the batch!

      Reply
  15. Suzy says

    November 9, 2017 at 11:02 pm

    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
    • Karen says

      November 13, 2017 at 3:37 pm

      Sad day. So sorry to hear this Suzy.

      Reply
    • Gaye says

      July 12, 2020 at 5:25 pm

      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

      ★★★★

      Reply
      • Karen says

        July 13, 2020 at 12:28 pm

        Sounds so tasty!

        Reply
  16. julia says

    October 22, 2017 at 1:13 pm

    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
    • Karen says

      October 23, 2017 at 9:22 am

      So great to hear! Thanks for sharing Julia!

      Reply
  17. Kim says

    October 2, 2017 at 10:08 am

    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
    • Karen says

      October 2, 2017 at 10:13 am

      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.

      Reply
      • Kim says

        October 2, 2017 at 11:57 am

        Thank you, can’t wait to try tonight!

        Reply
        • Karen says

          October 4, 2017 at 10:14 am

          hope you like it!

          Reply
  18. JR says

    July 23, 2017 at 11:08 am

    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
    • Karen says

      July 24, 2017 at 12:14 pm

      great idea!

      Reply
  19. Anna says

    July 11, 2017 at 2:01 pm

    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
    • Karen says

      July 14, 2017 at 12:08 pm

      Really? Wow! I wouldn’t have thought of that.

      Reply
  20. Tara says

    May 21, 2017 at 3:07 am

    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
    • Karen says

      May 22, 2017 at 12:58 pm

      Just add in a couple of tablespoons and it will taste great!

      Reply
  21. Ines Pljakic says

    May 16, 2017 at 8:48 am

    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
    • Karen says

      May 16, 2017 at 9:35 am

      I love hummus too! It’s my fave 🙂

      Reply
  22. Brenda says

    May 10, 2017 at 8:51 am

    Looks delicious! How long do you soak the beans before making this?
    Thanks!

    Reply
    • Karen says

      May 16, 2017 at 9:36 am

      I didn’t soak mine 🙂

      Reply
  23. Joni Anderson says

    May 4, 2017 at 4:04 pm

    What are the specks of color? You don’t tell us what herbs you used?

    Reply
    • Karen says

      May 5, 2017 at 12:38 pm

      oops…just updated the recipe to reflect this!

      Reply
  24. Lori says

    May 4, 2017 at 11:05 am

    Looks yummy. What are the colourful bits?

    Reply
    • Karen says

      May 5, 2017 at 12:38 pm

      I added in red pepper, ground pepper and parsley 🙂

      Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
Karen
 

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