This recipe for Instant Pot Hummus is beyond easy but oh so creamy. A perfect healthy snack to always have on hand.
Going from Bad to Fab
The first time I made homemade hummus it was AWFUL. It was not tasty and more importantly, it was not smooth and creamy. Rewind to the first time I ever had hummus at a restaurant in New York City. It was creamy, light, garlicky, I could have eaten it with a spoon! It was my mission to re-create that fabulous hummus experience and this is what I found.
How to make the best Homemade Instant Pot Hummus
Baking Soda is the Secret
What? Baking soda? I found that in order to get the creamiest and best tasting hummus, I had to start from dried beans (they taste better to me than canned and are a whole lot cheaper) and that soaking the beans in baking soda before hand and then also adding some more to the cooking liquid while you cook them, helps break down the casing of the individual chickpeas. It allows the soft creamy center to be the star of the show.
Pressure Cooking Your Chickpeas
I also like to use my Instant Pot Pressure Cooker for the job because it’s faster. Perfectly cooked beans done in eight minutes, ever time. I have both the Instant Pot and the stove top instructions in the recipe below.
Tahini is Important
Lots of folks think you need to add more oil to get that creamy factor. In addition to properly cooking the chickpeas and using the baking soda trick, a good quality tahini is the third important aspect to really nail this recipe. I personally love the quality and flavor from Soom.
An easy recipe for homemade hummus that’s extra creamy without adding extra oil.
- 11oz dried garbanzo beans
- 1 tsp baking soda
- 1 cup water
- 1 tsp baking soda
- 2 cloves garlic
- 1/2 cup tahini
- 2 – 4 Tbs fresh lemon juice
- 2 Tbs olive oil
- 1/2 tsp – 1 tsp salt
- 1/4 cup water
- Cover 11 oz dried garbanzo beans with water so fully submerged and add 1 tsp baking soda. Allow to soak 6 to 8 hours.
- Drain the soaking beans and add them to an Instant Pot (or electric pressure cooker) with 1 cup water, 1-2 cloves garlic and 1 tsp baking soda and cook on high for 8 minutes. *if you don’t have a pressure cooker, boil in a pot on high for 20 to 40 minutes until soft and slightly over cooked, but not too mushy
- Add the beans to a food processor with 1/2 cup tahini, 2 – 4 tbs lemon juice based on taste, 2 tbs oil, salt and start to blend, slowly adding in additional water until the hummus it the consistency you like. Adjust water and salt until desired flavor and texture.
- Serve with pita and vegetables.
- Category: Appetizer
- Cuisine: Mediterranean
Keywords: hummus, tahini, pressure cooker, instant pot, appetizer