Easy Instant Pot Hummus Recipe

This makes the best Hummus – An Easy Instant Pot Hummus Recipe – even the Tahini is made from scratch, but with a really easy method.


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TRAVELING IN EGYPT

This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

That’s me in Egypt – tired … and hot… oh, and hungry. No problem – the food was incredible. Lamb and pita bread, and especially the hummus.

Luxor, Egypt. I first discovered hummus in Egypt. So delicious it can be a meal in itself. But it’s not so easy to find good hummus back home. However, really good homemade hummus is so easy to make. You just have to start with really good ingredients.


NOTES ON THE INGREDIENTS FOR MAKING THIS EASY INSTANT POT HUMMUS RECIPE

There are very few ingredients, so it was important to start with the best we could find. We got dried chickpeas from Rancho Gordo, white hulled sesame seeds from Terrasoul Superfoods, meyer lemons from a local grower at the farmer’s market, and olive oil from California Olive Ranch, and then made our own garlic olive oil.

Easy Instant Pot Hummus Recipe

TIPS FOR MAKING HUMMUS:

We started with some tips from the experts.

  • Use small, dried chickpeas from a good source – we used Rancho Gordo chickpeas (Milk Street)
  • Soak overnight with baking soda (Ottolenghi)
  • Make the tahini from white hulled sesame seeds (We tried black and unhulled and it was a mistake)
  • Use really good olive oil, lemons and salt (Still us)
  • Use ice water to make the hummus fluffy (Ottolenghi)
  • Process long enough to make the hummus smooth
  • Serve warm (Abu Hassan)

Easy Instant Pot Hummus Recipe
Easy Instant Pot Hummus Recipe

HOW THIS EASY INSTANT POT HUMMUS RECIPE FITS IN WITH OUR PLAN TO EAT BETTER

We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.

We use produce from the farmer’s market or a local farm stand. Locally grown fruit makes all the difference. Farmers who sell locally choose which variety to grow based on flavor instead of how well it survives transport and storage. It is picked when ripe, often just the day before, or the day of the market, so it tastes incredible. Buying local also creates a smaller carbon footprint in transportation, and it helps our local economy, giving jobs to people in our community.

We refer to this as one of our “I don’t need no meat” meals. Starting with hummus and adding all kinds of vegetables, we don’t even miss having meat. Half of our days are vegetarian, so this is a real staple. You can cook the beans in a pot, but we use an Instant Pot which is faster, easier, and saves energy.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.


HUMMUS

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Prep Time: 1 day
Cook Time: 1 hour
Processing: 10 minutes
Total Time: 1 day 1 hour 10 minutes
Servings: 12
Calories: 248kcal
Author: Lisa LeCoump

Equipment

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

SOAKING

  • 2 cups dried chickpeas from Rancho Gordo
  • 1 Tablespoon baking soda
  • 6 cups filtered water

COOKING

  • 1 teaspoon baking soda
  • 6 cups filtered water

TAHINI

HUMMUS

Instructions

SOAKING THE CHICKPEAS

  • Put the chickpeas and baking soda in a jar and fill with filtered water. Allow the chickpeas to soak overnight.
    Easy Instant Pot Hummus Recipe

COOKING THE CHICKPEAS

  • The next day, drain and rinse the chickpeas in the jar using the lid to filter. Refill the jar with filtered water and baking soda and pour the contents of the jar into the Instant Pot.
    Easy Instant Pot Hummus Recipe
  • Put the lid on the Instant Pot and seal it. Set it for beans and pressure cook the chickpeas for 40 minutes. When it's done cooking, allow the Instant Pot to release the pressure naturally. Pour the chickpeas into a strainer set on a bowl, and reserve the liquid.

MAKING TAHINI

  • Set up the food processor.
  • Toast the sesame seeds in a dry frypan on medium until fragrant and you see just a few starting to turn light brown. Immediately pour them into the food processor so they don't brown.
  • Process the seeds while slowly adding the olive oil. Process the mixture for several minutes until it becomes a paste.
  • Add the chickpeas to the food processor along with the lemon juice and salt and process until light and fluffy, stopping occasionally to scrape down the sides. To make it more creamy, add some of the reserved cooking liquid. To make it fluffy as well, add cold water. Process for at least 5 minutes to make the hummus a smooth texture. It will thicken as it cools.
  • At this point, other flavorings can be added – more lemon juice, vinegar, garlic olive oil, spices, herbs, etc.
  • Traditionally served warm, it is also good cold. Drizzle with olive oil or homemade garlic olive oil. Add fresh herbs, salt and pepper, or any of a number of spices or seeds.
    Easy Instant Pot Hummus Recipe

Nutrition

Calories: 248kcal | Carbohydrates: 28g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 969mg | Potassium: 425mg | Fiber: 9g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 30mg | Calcium: 178mg | Iron: 4mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2022/11/22/easy-instant-pot-hummus-recipe/
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography
Nutrition Facts
HUMMUS
Amount per Serving
Calories
248
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
6
g
Sodium
 
969
mg
42
%
Potassium
 
425
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
35
IU
1
%
Vitamin C
 
30
mg
36
%
Calcium
 
178
mg
18
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

INSTANT POT YOGURT
Check out this recipe
Instant Pot yogurt with berries and a drizzle of honey
GARLIC OLIVE OIL
Check out this recipe
garlic olive oil


Photos by Tony Fitzgerald , Lisa LeCoump and Jack Lecomp

One Reply to “Easy Instant Pot Hummus Recipe”

  1. Thanks! A few tips I didn’t know. I still remember my first bite of hummus 50 years ago at the Jewish Community Center café in Vancouver BC with my cousins and uncle Izy. Warm with a pool of olive oil & paprika poured and sprinkled on right at the table, with warm pita. I still eat it at least once a week! Saw your hummus appreciation on fb Climate Change: It’s Personal. Brock in Medford, MA

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