Name: Instant Pot Hummus
Prep time: 10 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 cup dried chickpeas; 4 cups water; 8 cloves garlic; 1 lemon (juiced); 2-3 tbsp olive oil; 1 pinch salt; 1 cup aquafaba (you do not have to use the whole cup)

Jump to Recipe - Print Recipe

This no-soak Instant Pot Hummus with no tahini is so creamy and silky that you’re never going to want to make hummus any other way!

Tahini-Free Instant Pot Hummus

I freaking love hummus, like I’ll eat a whole container in one sitting if I could! Hummus is a dip/spread that is made from cooked chickpeas that have usually been blended with tahini, olive oil, lemon juice and other add ins such as garlic, beets, avocado, etc.

However, I don’t usually buy pre-made hummus as had a reaction to tahini during my last hummus binge so now I stick to mostly homemade hummus to avoid tahini. Or if I really want to try a new flavour, pop a Reactine pill beforehand. YOLO right?

Why Use The Instant Pot To Make Chickpeas for Hummus

Like I mentioned in my How To Cook Chickpeas in the Instant Pot post, dried chickpeas cooked in the IP are creamier than canned chickpeas. That helps makes chickpeas way more smooth when blended as we are skipping the tahini.
Using dried chickpeas means you can control the amount of salt and avoid additives that may be in canned chickpeas.
The Instant Pot cooks chickpeas way faster than the stovetop so you can have homemade hummus on the table much faster! Plus the softer the chickpeas, the creamier your hummus will be and your Instant Pot will save you a from having to babysit a simmering pot.

What You’ll Need To Cook Chickpeas in an Instant Pot for Hummus

dried chickpeas
water
garlic
lemon juice
olive oil
salt
aquafaba (cooking liquid from the chickpeas)

For the equipment, you’ll need

Note: if you don’t want to use a food processor and want to keep the dishes to wash minimal, you can always use an immersion blender/handheld blender and blend the hummus inside the Instant Pot liner. It might take longer to get it to a smoother consistency though.

How to make hummus from dried chickpeas without tahini

Measure out your chickpeas and rinse it in cold water.
In your Instant Pot, add the chickpeas and water.
Click manual and set the Instant Pot to 55 minutes. Once done, Natural Pressure Release for 15 minutes before Quick Releasing.
While the chickpeas are still warm, in a food processor, blend together the chickpeas, garlic cloves, lemon juice, olive oil, salt, and some of the aquafaba/cooking liquid.
Blend until smooth. Continue to blend and add more aquafaba until it reaches your desired consistency.
Garnish with smoked paprika or za’atar or olive oil on top if desired.
Note: I have a 3.5 cup food processor that I use to blend my hummus. Due to the size, I blend it in two batches to not overfill.

Storing Instant Pot Hummus / Make this hummus ahead of time

Store in an airtight container such as a mason jar for up to a week.
I like to store my hummus in 4oz mason jars for meal prepping since it’s the perfect grab and go size to go with some crackers or chopped vegs. Or I store it directly in a meal prep container like in the photo below!

Ways To Use Up Hummus

eat it as is!
make this Hummus Crusted Salmon with Panko
paired with some potato wedges
use it in a buddha bowl
use it in a sandwich
use it as a pasta dressing
make a hummus salad dressing
serve it with salad
use it in a cheese/snack board

Instant Pot Hummus

This no-soak Instant Pot Hummus with no tahini is so creamy and silky that you’re never going to want to make hummus any other way!

Print Rate

Prep Time: 10 mins

Cook Time: 55 mins

Natural Pressure Release: 15 mins

Total Time: 1 hr 20 mins

Servings: servings

Ingredients

1 cup dried chickpeas
4 cups water
8 cloves garlic
1 lemon, juiced
2-3 tbsp olive oil
1 pinch salt
1 cup aquafaba, you do not have to use the whole cup

Instructions

Measure out your chickpeas and rinse it in cold water.
In your Instant Pot, add the chickpeas and water.
Click manual and set the Instant Pot to 55 minutes. Once done, Natural Pressure Release for 15 minutes before Quick Releasing. Reserve 1 cup of the aquafaba, chickpea's cooking liquid.
While the chickpeas are still warm, in a food processor, blend together the chickpeas, garlic cloves, lemon juice, olive oil, salt, and some of the aquafaba/cooking liquid.
Blend until smooth. Continue to blend and add more aquafaba until it reaches your desired consistency.
Optional: garnish with smoked paprika or za’atar or extra olive oil

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition

Authour: Carmy

Course: Side Dish

Cuisine: Healthy, Instant Pot

RESOURCES AND TIPS FOR MEAL PREPPING

Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]