Learn how to make perfect Instant pot hummus and many different variations to this hummus. Then, serve it in many ways other than a dip and impress everyone around you.
Hummus is a Mediterranean dip that is usually served as a dip along with pita bread. It's a smooth mixture of garbanzo beans or chickpeas, tahini, olive oil, roasted cumin, garlic cloves, lemon juice, salt, and pepper.
Though soaking chickpeas is optional, I always soak the chickpeas. Soaking will drastically reduce the cooking time of chickpeas. And soaking will also aid in good digestion.
If you are soaking chickpeas, soak them for 6 to 8 hours in clean water. You can soak even overnight. Then, rinse the soaked chickpeas once or twice with clean water and drain water from them.
Rinse the dried chickpeas twice with clean water if you are not soaking.
Now add these rinsed chickpeas to the Instant pot inner pot.
Add water and close the instant pot with its lid.
Start the Instant pot in manual or pressure cook mode and cook it on high pressure for 12 minutes. And pressure cook for 50 minutes for unsoaked chickpeas.
Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. You can leave it aside and let the pressure release naturally also.
Drain the chickpeas and let them cool down. Reserve the cooking liquid and let it cool.
Take a food processor or blender jar and add cooked chickpeas, water, tahini, fresh lemon juice, ground black pepper, salt.
Blend the mixture into a smooth paste. Scrape the sides for even blending. Add extra virgin olive oil and blend the mixture again until you get the desired consistency.
Creamy and delicious Instant pot hummus is ready to serve!
- To make it spicier, I add one green chili or jalapeno.
- Instead of lemon or lime juice, you can use fresh raw mango or pickled lime.
- To make this hummus, you can use canned chickpeas as well. Drain and rinse the chickpeas before blending them. You can use the brine from canned chickpeas to adjust the consistency.
- You can use fresh herbs like cilantro, mint, parsley, basil, and dill leaves while making hummus.
- Black chickpeas hummus: Instead of chickpeas, you can make hummus with black chickpeas, kidney beans, or any beans. I also make with horse gram lentils. Just replace the cooked chickpeas with the same amount of other beans or peas.
- Moringa hummus: Moringa powder is a superfood, and when used in hummus, you will not taste it at all. Start with 1 or 2 tsp, and if you like it, you can add more powder. That vibrant green color will be enjoyed by kids as well.
- Beet hummus: Usually, many people will not like the beetroot. Adding them to hummus will make it colorful and tasty. Roast or steam the beets and blend them along with chickpeas. Start with half a beetroot, and you can add more as per your liking. You can use roasted or steamed carrots as well instead of beetroot.
- Pesto hummus: If you love basil pesto, try adding a ¼ cup of pesto while blending chickpeas. Pesto hummus will have refreshing flavors and will be a great dip for pita bread.
- Bell pepper hummus: Roast the whole bell pepper on an open flame or bake it in the oven. Once it is cooled, remove the skin and blend the pepper along with chickpeas to make the bell pepper hummus. You can use any colored bell pepper to make this hummus.
Hummus is a very versatile dip that you can use in many ways.
- Serve it with raw veggies as a dip.
- Use it as a sandwich spread.
- Spread it on a tortilla and make rolls out of it.
- I sometimes fill the avocado with this hummus and serve it as a snack. You can scoop out the seeds from cucumber and fill hummus in it to make cucumber boats.
- Use it as a pasta sauce.
- Add it to soups to thicken them instead of plain flour.
- Serve it with pita bread, nachos, chips.
As it has cooked chickpeas, we can store this homemade hummus for about two days in the refrigerator. And you can keep it in the freezer for up to three months.
I prefer freezing the cooked chickpeas and making this hummus as and when needed.
As you are here, you will like other chickpeas recipes from my blog.
Instant pot hummus with different variations
- 1 cup dried chickpeas 3 cups cooked chickpeas
- 3 cups water Use 4 cups for unsoaked chickpeas
- ½ cup tahini
- ¼ cup extra virgin olive oil
- 2 tablespoon lemon juice
- 4 garlic cloves
- 1 teaspoon ground cumin
- 2 green chili optional
- 1 teaspoon black pepper powder adjust as required
- 1 teaspoon Salt adjust as required
- Soak the chickpeas for 6 to 8 hours or overnight. If you are soaking for more hours, you can do it in the refrigerator. And you can refrigerate the soaked chickpeas for 2 to 3 days.
- Wash the soaked chickpeas thoroughly 2 to 3 times. Then, drain them completely and add these to the instant pot inner pot.
- If using dried chickpeas, rinse them a couple of times with clean water and add it to the Instant pot inner pot.
- Add water and close the instant pot with its lid.
- Start the Instant Pot in manual or pressure cooker mode and cook for 12 minutes on high pressure for soaked chickpeas. And cook for 50 minutes on high pressure for unsoaked chickpeas.
- Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. You can leave it aside and let the pressure release naturally also.
- Drain the chickpeas and reserve the water. This reserved water can be added to hummus for a thinner consistency or used in making soups and curries.
- Now take all ingredients to make hummus into a blender or food processor and grind it into a smooth paste. If necessary, you can add a little water to make hummus smooth.
- Creamy and delicious pressure cooker hummus is ready to serve!