Our Instant Pot has been getting plenty of use lately, and this Instant Pot Hummus recipe was a big hit with the kids. It’s simple, fast, and adaptable, so it’s perfect for busy weeknights or snack time.
Instant Pot Hummus Recipe
Ingredients for Instant Pot Hummus
16 oz dry chickpeas (or 2 cans)
2 tbsp tahini paste (omit to reduce points)
3/4 cup water for dry chickpeas, or 1/3 cup for canned chickpeas
1 tsp crushed garlic (adjust to taste)
1 tbsp lemon juice
1/2 tsp ground cumin
Pinch of salt
1/2 tsp smoked paprika for garnish (optional)
Fresh diced parsley for garnish (optional)
Directions:
This Instant Pot hummus is quick to make and easy to customize. Add more garlic, a pinch of cayenne, or extra lemon if you like a bolder flavor. The recipe works with either dried chickpeas cooked in the Instant Pot or with canned chickpeas for an even faster version.
Instant Pot Hummus Recipe
1. If using dry chickpeas: drain and rinse them, then place the chickpeas in the Instant Pot and cover with water. Seal the lid and cook on Manual/High pressure for 8 minutes. Use quick release when cooking is finished, then remove and drain the chickpeas. If using canned chickpeas, simply drain and rinse before proceeding.
2. Transfer the cooked or canned chickpeas to a food processor. Add tahini, the appropriate amount of water (3/4 cup for dry, 1/3 cup for canned), crushed garlic, lemon juice, cumin, and a pinch of salt.
3. Pulse the mixture until smooth and free of lumps. Stop and scrape down the sides as needed. If the hummus seems too thick, add a tablespoon of water at a time until you reach the desired consistency.
4. Spoon the hummus into a serving bowl, stir once or twice to create a shallow well on top, and garnish with smoked paprika and fresh parsley if desired.
5. Serve with fresh vegetables, pretzels, pita chips, or your preferred dippers. Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Instant Pot Hummus Recipe
Blue Points 0, Green Points 3, and Purple Points 0.
6 servings
Ingredients
- 16 oz dry chickpeas or 2 cans
- 2 tbsp tahini paste
- 3/4 cup water (use 1/3 cup if using canned)
- 1 tsp crushed garlic
- 1 tbsp lemon juice
- 1/2 tsp cumin
- Pinch of salt
- 1/2 tsp smoked paprika for garnish, optional
- Fresh diced parsley for garnish, optional
Instructions
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Drain and rinse chickpeas, then place in the pressure cooker and cover with water. Seal the lid and cook on Manual/High pressure for 8 minutes (if using dry chickpeas).
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Quick release the pressure, remove the chickpeas, and drain. If using canned chickpeas, simply drain and rinse before proceeding.
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Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor. Pulse until smooth and lump-free, adding more water as needed to reach your preferred consistency.
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Spoon into a bowl, garnish with smoked paprika and parsley, and serve with veggies, pretzels, or chips.
Mention @slapdashmom1 or tag #slapdashmom!
Equipment
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Instant Pot (or other electric pressure cooker)
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Food processor or high-speed blender
Nutrition Information
Calories: 155.97 kcal,
Carbohydrates: 22.3 g,
Protein: 7.66 g,
Fat: 4.68 g,
Fiber: 6.04 g
Recipe submitted by Jess Toothman. If you’d like to contribute your own recipes, please use the contact form on the Contact page.
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