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Instant Pot Hummus

There is no need to pre-soak your chickpeas with this Instant Pot hummus recipe.
Servings 1 cup
Prep Time 5 mins
Cook Time 45 mins
Natural Release 10 mins
Total Time 1 hr

Equipment

  • 3-quart Instant Pot
  • Blender or food processor
  • Measuring cups and spoons

Ingredients

  • 1/2 cup dried chickpeas
  • 1-2 cups water
  • 1 dash sea salt
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 5 cloves of garlic smashed
  • Juice of 1 lemon

Instructions

  • In the Instant Pot add the chickpeas. Cover with a couple centimetres of water – minimum 1 cup -- and a dash of salt.
  • Cook at High Pressure for 40 minutes. Natural release pressure for 10 minutes before releasing any remaining pressure.
  • Once the chickpeas are done, drain the water into a bowl and set aside.
  • Put the drained chickpeas, tahini, olive oil, garlic, lemon juice into a blender. Process until smooth.
  • Put the hummus in a container or serving bowl. Can be stored in the fridge for up to a week.
Author: Jules Sherred
Calories: 665kcal
Course: Side Dish
Cuisine: Middle Eastern
Keyword: Quick & Easy

Nutrition

Nutrition Facts
Instant Pot Hummus
Amount Per Serving (1 cup)
Calories 665 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 5g31%
Sodium 85mg4%
Potassium 1013mg29%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 11g12%
Protein 25g50%
Vitamin A 67IU1%
Vitamin C 5mg6%
Calcium 147mg15%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.