Instant Pot Hummus |

Instant Pot Hummus

Make the creamiest ever hummus! Instant Pot Hummus is really simple to make and it has a delicious lemony kick. Plus, it's gluten-free and a good source of plant-based protein.
Course Snack
Cuisine Gluten-Free, Instant Pot, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 189 kcal


  • 1 cup chickpeas uncooked
  • 8 cups water divided
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • Zest & juice of 1 lemonĀ 
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • Reserved cooking liquid about 1/4 cup
  • For garnish: thinly sliced lemon, Za'atar seasoning, olive oil, raw veggies or gluten-free crackers for dipping


  1. Soak the chickpeas. Place the dried chickpeas in a medium bowl and cover with 6 cups of filtered water. Let them sit on the counter for 8 to 24 hours. I like to let them sit overnight. After the chickpeas have soaked for 8+ hours, discard the soaking water. 

  2. Cook the chickpeas. Add the soaked chickpeas to your Instant Pot along with 2 cups of filtered water. Cook on Manual (high) for 20 minutes. You can quick release the pressure or let it release naturally. Use a slotted spoon to remove the chickpeas from their cooking liquid and put them in a bowl to cool. SAVE the cooking liquid for the next step.

  3. Make the hummus. Into a food processor or blender, add 2 cups of the cooked and cooled chickpeas (save the rest for salads), tahini, olive oil, garlic, lemon zest & juice, cumin, paprika, and salt. Turn on the food processor and let it run for about 30 seconds. Scrape down the sides.

  4. Now, add some of the reserved cooking liquid to get the perfect creamy consistency. I turn on the food processor so it's running and add the cooking liquid one tablespoon at a time until it's the smooth texture I like. Usually, it takes 3 tablespoons, but sometimes it's a bit more or less.
  5. Plate the hummus in a large bowl. If you want to get fancy, float some olive oil on top and garnish with thinly sliced lemon and Za'atar seasoning.

Recipe Video

Recipe Notes

This hummus will keep for 5 to 7 days in the refrigerator in a glass lock container.

Nutrition Facts
Instant Pot Hummus
Amount Per Serving
Calories 189 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g5%
Sodium 298mg12%
Potassium 180mg5%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 2g2%
Protein 5g10%
Vitamin A 165IU3%
Vitamin C 1.2mg1%
Calcium 40mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.