This Instant Pot Hummus is super creamy and easy to prepare from scratch using a pressure cooker! You will be addicted to the flavor.
Here's a fun trick you can make with your pressure cooker: Instant hummus! Of course, it's easy to buy store-bought hummus. But for the very better Creamy chickpea puree: homemade hummus is where it is! This is a great trick using your Instant Pot, and perfect if you're making a big batch of Chickpeas. This recipe comes straight from our friend Sarah Copeland's new cookbook, Instant family meals: an incredible collection of great recipes and brilliant tips for your pressure cooker. Let's start!
Why make Instant Pot hummus?
Hummus has gone from a niche food (when we were kids!) To a household staple today. Really, I don't know what our household would do without him! We buy our hummus a lot, but when we can, we like to do it at home. That's why we love this hummus recipe from Sarah's Book! Why make Instant Pot hummus?
- He has the better flavor. Many brands of hummus purchased may be too intense and winged, or too bland. Homemade hummus has just the right flavor integrity.
- It is less expensive! Some brands of hummus can be quite expensive: Homemade hummus in an instant jar is cheaper than buying a lot of jars of hummus.
- This is a great use for a batch of chickpeas. If you prepare a jackpot of Chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating it.
About the book: Instant Family Meals
This recipe is taken from the book Instant family meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah's recipes always are. (His other cookbooks Feast and Every day is saturday are the two big hits in our house!)
You'll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes please! There are healthy, healthy recipes for people on all diets, including plenty for veggie eaters like us. Congratulations to Sarah on this new masterpiece!
Some tips for chickpeas
Here we have provided some methods for cooking chickpeas in this Instant Pot Hummus. You can cook a lot of chickpeas, or just enough for this hummus. You can also soak the chickpeas to shorten the cooking time and make the chickpeas more tender.
- Cook just enough for the hummus. In the instructions below we have provided instructions for cooking just enough chickpeas for the hummus recipe. This is great if you are unsure about using the rest of the chickpeas.
- Make 1 lb of chickpeas. You can cook up to 1 pound of chickpeas at a time! If you do this, you can eat the leftover chickpeas or freeze them for up to 3 months. Go to Instant chickpeas.
- Soak if you have time. If you have time to soak the chickpeas overnight, even better! Soak 1 pound of chickpeas with 8 cups of water for 10 to 12 hours. Then you can reduce the cooking time from 20 to 25 minutes.
Ingredients for Instant Pot hummus
Once you've cooked the chickpeas, this Instant Pot Hummus is a snap to prepare! You'll need a food processor for this task (a blender doesn't make it smooth enough!). Here's what you'll need on hand:
- Cooked chickpeas
- Fresh lemon juice
- Ground coriander A fun twist on standard cumin! we loved it
- Kosher salt
- Olive oil
- Water, as required
A little about tahini
If you've never made hummus before, you'll need a pot of tahini! Tahini is a sesame seed paste that is best known for its use in hummus, but it is used in many Middle Eastern and Mediterranean recipes (such as lemon tahini sauce!). Since it is simply made with sesame seeds and salt, tahini is vegan, vegetarian, gluten-free, Paleo, keto, and Whole 30.
If you're buying a tahini pot and don't know how to use it, we've got a lot of ideas for you! See our top Delicious and Healthy Tahini Recipes, from hummus to cookies.
More Instant Pot Recipes
What else can you do with an Instant Pot? So many things! Alex and I weren't originally into the pressure cooker trend… until we tried it out for ourselves! Here are some of our favorites ways to use an instant pot:
This Instant Pot hummus recipe is ...
Vegetarian, vegan, vegan, dairy free and gluten free.Impression
This Instant Pot Hummus is super creamy and easy to prepare from scratch using a pressure cooker! You will be addicted to the flavor.
For the chickpeas
- 1 cup dried chickpeas *
- 1 pinch of salt
For the Instant Pot hummus
- 2 cups cooked chickpeas
- 1 clove garlic
- 1/4 cup tahini
- 5 tbsp lemon juice (2 medium lemons)
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- Water, as needed
- Place the chickpeas in the Instant Pot, cover with 2 inches of water and add the kosher salt. Lock the cover and place the vent in the “Seal” position. (If you want to cook 1 pound of chickpeas at a time, go to Instant chickpeas instead!)
- Cook at high pressure 35 minutes (not soaked) or 25 minutes (soaked): Note that it takes about 10 minutes for the pan to “preheat” and reach pressure before starting to cook. Wait for the Instant Pot to cook. (While cooking, avoid touching the metal part of the lid.)
- Natural release for 20 minutes: After the Instant Pot beeps, wait another 20 minutes to let the Instant Pot naturally release the pressure. (Tip: We've programmed a timer for this part so you don't forget!) After 20 minutes, release any remaining steam by moving the vent to “Venting”, covering your hand with a warm towel or cushion. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, which means that there is no steam left in the pot.)
- In the bowl of a food processor, add 2 cups of cooked chickpeas. (You'll have a few that you can use for another recipe.) Add the garlic, tahini, lemon juice, cilantro, and 1 teaspoon of salt. Mix until smooth, scraping the bowl occasionally.
- Turn on the food processor and pour in olive oil until a smooth paste forms, then add water to get a creamy consistency (we added 10 tbsp). Blend for 3 to 4 minutes until very creamy and smooth. Taste and add salt as needed. Store in the refrigerator for up to 4 to 5 days.
Reprinted with permission from Instant family meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Posted by Clarkson Potter, a division of Penguin Random House, LLC.
* If you can, soak the chickpeas for 10 to 12 hours the night before. This reduces cooking time and results in softer beans. But you can also do it without soaking and cook for longer!
- Category: Aperitif
- Method: Instant pot
- Cooked: Pressure cooker
Keywords: Instant Pot Hummus, Instant Pot Hummus
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