From Scratch: Easy Instant Pot Hummus with Dried Chickpeas

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Instant Pot Hummus Recipe – Creamy, Easy, and Budget-Friendly

Making your own hummus at home is one of the easiest ways to enjoy a perfect snack that’s healthy, affordable, and full of flavor. This Instant Pot hummus recipe is my favorite way to prepare it, since using a pressure cooker cooks dried chickpeas (also called garbanzo beans) in a fraction of the time compared to stovetop methods. With just a handful of ingredients like tahini, lemon juice, and garlic cloves, you’ll have the creamiest hummus ready to serve with pita bread, pita chips, carrot sticks, or bell peppers.

This step-by-step guide will help you get smooth hummus that rivals the best hummus you’ll find at your favorite grocery stores.

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Why Make Hummus in the Instant Pot?

The tedious task of soaking beans overnight often stops people from cooking with dry beans, but the Instant Pot makes it simple. Instead of waiting 12+ hours, you can cook dry chickpeas directly in the Instant Pot, with just a few cups of water, and have soft chickpeas ready in under an hour.

Making your own hummus in the pressure cooker also saves money. A single container of store-bought hummus in the United States often costs $4–5 for just a cup. When you start with a pound of beans (about 2 cups of dried chickpeas) you can make a large bowl of hummus — about 5 cups — for less than $6. That’s a lot of hummus for nearly the same price!

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Ingredients You’ll Need

Here’s what goes into this homemade Instant Pot hummus:

• 2 cups dried chickpeas (garbanzo beans)
• 6 cups of water (enough water to cover them in the pot)
• ½ cup tahini paste 
• 4 cloves of garlic (or more if you love garlic)
• ¾ cup lemon juice (freshly squeezed is best, but bottle is fine too)
• 1 teaspoon salt (I like using kosher salt)
• Additional olive oil for drizzling
• Paprika, cayenne pepper, or ground cumin for garnish and flavor

Equipment You’ll Need

• Instant Pot
• Strainer or colander
• Measuring cups
• Food processor or Blender (I recommend getting as large a food processor as you can, it’s so nice to avoid blending things in many small batches.)
• Single serving containers (optional, for storing and freezing)

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How to Cook Chickpeas in the Instant Pot

1. Rinse the chickpeas under cold water in a large bowl. Remove any debris.
2. Place chickpeas into the Instant Pot with 6 cups water.
3. Set the pot to manual high pressure (or pressure cook setting) for 40 minutes cook time.
4. Make sure the lid is in the sealing position.
5. Allow a natural release (about 15–20 minutes.)
6. Drain the chickpeas, saving a little of the chickpea cooking liquid for blending.

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Blending the Smoothest Hummus

1. Transfer the cooked beans into the bowl of a food processor (or a high-speed blender).
2. Add the tahini, cloves of garlic, lemon juice, and salt.
3. Blend until creamy. Add a little cup water, olive oil, or the reserved chickpea cooking liquid to thin the hummus if it’s too thick.
4. Taste and adjust — more kosher salt, garlic cloves, or lemon juice can be added depending on preference. Cumin tastes delicious added in, or you can add a sprinkle of cayenne pepper if you want it spicy.
5. For the smoothest hummus, peel off the outer skins of the chickpeas before blending. It’s a tedious task, but if you want the creamiest hummus, it’s worth it. I don’t have the patience to do this, but my husband tried it once and it really did make a very smooth hummus.

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Serving Ideas

Spoon your hummus into a serving bowl, smooth it with the back of a spoon, and top with a drizzle of olive oil and a sprinkle of paprika or cumin. Serve warm or at room temperature with:

• Pita bread
• Pita chips
• Fresh veggies like bell peppers, carrot sticks, or red peppers
• Crackers or sliced cucumbers

For fun variations, try adding additional ingredients like roasted red peppers, black beans, or even roasted beets to make beet hummus.

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Storing Homemade Hummus

Keep your hummus in an airtight container in the refrigerator. It will last about a week. You can also freeze hummus: use a freezer-safe container, cover with a thin layer of additional olive oil, and freeze for future use. Try using single serving containers in the freezer for a quick personal snack. Always give the hummus a good stir after thawing.

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Tips for Good Hummus Every Time

• Always use enough water when cooking your beans in the Instant Pot.
• When the beans have finished cooking, taste a few to make sure they are very soft. If they are still a bit crunchy, cook them at high pressure for 5 minutes, do a quick release, and check again.
• A good quality tahini makes a huge difference — try a few different brands of tahini to find your favorite.
• Don’t skip the drizzle of olive oil when serving — it makes the hummus look and taste amazing.

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Final Thoughts

Making pressure cooker hummus is one of those life skills that feels empowering and rewarding. Instead of relying on store-bought hummus, you can make your own hummus with dry beans and a few pantry staples. Whether you’re making it for a party, as part of a perfect snack plate, or just to have on hand for the week, this homemade Instant Pot hummus recipe will quickly become your go-to.

I hope you’ll give it a try — and next time, you might even experiment with additional ingredients like roasted bell peppers, beet hummus, or extra spices to make it your own.