Instant Pot® hummus

    1 hour

    Hummus made from scratch in your Instant Pot® saves you time and is easy to make. The hummus is soft, velvety and creamy.

    3 people made this

    Serves: 8 

    • 200g dry chickpeas
    • 700ml vegetable stock
    • 80ml lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:45min  ›  Extra time:5min resting  ›  Ready in:1hr 

    1. Combine chickpeas with vegetable stock in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
    3. Strain chickpeas, saving 150ml of the liquid. Place chickpeas in the bowl of a food processor; add lemon juice, tahini, olive oil and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved liquid, cumin and salt; blend for 1 minute more.

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