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)
Do you love Instant Pot recipes? You can sign up here to receive all my new Instant Pot recipes by email.
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
Print Recipe
Pin RecipeDescription
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
Send Me Recipes
Thanks for stopping by! Do you love Crockpot and Instant Pot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!
Looks yummy. What are the colourful bits?
I added in red pepper, ground pepper and parsley 🙂
What are the specks of color? You don’t tell us what herbs you used?
oops…just updated the recipe to reflect this!
Looks delicious! How long do you soak the beans before making this?
Thanks!
I didn’t soak mine 🙂
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 🙂
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!
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.
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!
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!