Instant Pot White Bean Garlic Hummus–dried white beans are cooked in minutes with your electric pressure cooker and then pureed with fresh lemon juice, garlic and olive oil to make a simple but delicious dip.
Get the SLOW COOKER version of the recipe here
Instant Pot White Bean Garlic Hummus
One thing that I can’t get over is how quickly dried beans cook in the Instant Pot. I like to use dried beans a lot in my cooking but sometimes the whole long cooking process makes me not want to use them. This problem is now solved with the pressure cooker.
This instant pot white bean garlic hummus is a healthy (vegan) dip that has just a handful of ingredients. The lemon juice gives it a little zippy flavor and the garlic pumps up the flavor as well. I love eating this dip with tortilla chips and raw vegetables like carrots, celery and strips of red bell pepper. This hummus also makes a good sandwich spread in the place of mayo.
You can keep this dip in your fridge for about a week to a week and a half. I like to store mine in an airtight container with a lid. You can serve this dip warm or cold, it’s up to you.
More dip recipes you’ll love
Instant Pot hummus (without tahini)
Slow cooker taco dip
Slow cooker hot bean dip
Instant Pot cheesy southwest corn and bacon dip
Pressure cooker spinach artichoke dip
What Pressure Cooker Did You Use?
When I made this Instant Pot White Bean Garlic Hummus I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Dried white beans are cooked in just a few minutes in your electric pressure cooker and then pureed with fresh lemon juice, garlic and olive oil to make a simple but delicious dip.
- 2/3 cup dried white beans, rinsed
- 1 tsp salt
- 6 garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground pepper to taste
- Rosemary, to taste (optional)
- Add the beans, 1 tsp salt and garlic cloves to the Instant Pot. Fill the pot with enough water to cover the beans by a couple of inches.
- Cover the instant pot and make sure the valve is set to “sealing.” Press the manual button (high pressure) and set the timer to 30 minutes. When the timer beeps you can perform a quick release by moving the valve from sealing to”venting.” Check the beans for doneness. (My beans were super old so they actually took another 5 minutes to cook. However if you have newer beans my guess is that 30 minutes will be plenty of time.)
- Drain the liquid off but reserve at least 1/2 cup of it. Place the beans, garlic cloves, olive oil and lemon juice in a blender. Puree. Salt and pepper to taste. Add more liquid in, as needed, and blend again. When it gets to your desired consistency serve the dip with chips, crackers or fresh veggies. I added in a little rosemary (about 1/4 tsp) and it gave it a really yummy flavor. If you want it more plain then leave out the rosemary.
- Store leftovers in an airtight container for up to 10 days.
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