Instant Pot Hummus

Making Instant Pot Hummus not only cuts down on cooking, it also helps break down the chickpeas more than cooking them on the stove, resulting in extremely smooth hummus.

Something I’ve been researching and thinking about lately: the Instant Pot. I’m not gonna lie, I’ve been very skeptical. I honestly don’t make a ton of beans and I don’t braise a ton of meat so for a long time I was like, who cares!?!? But then I wanted to make hummus and Billy offered to bring over his Instant Pot for hummus-making, so I said, “let’s doooo it.”

These beans cooked in like 30 minutes—it was insane! While they cooked in the Instant Pot, we did other things like talk about how crazy Ramona is and how Sonja ate a whole block a cheese and Luann’s wedding and we also talked about chocolate chip cookies. But we still saved so much time using that thing. I can’t recommend it enough…except I haven’t bought one for myself.

The main reason is that I simply don’t have room for anything else in my kitchen.

I’m thinking of having a yard sale in a few months where I sell things like a barely-used crock pot and tons of linens that I just won’t use anymore and random bowls and dishes. I did give a bunch of stuff to the Goodwill a few months ago but it barely made a dent in all the stuff that is piled up over the years.

Phew!

Why make hummus in the instant pot?

• It’s soooo fast. Like half the time fast. Usually beans on the stove would take a couple hours. This does from dried bean to finish in less than about an hour.
• It’s hands off. Usually with a pot of beans you have to constantly check to make sure there’s enough liquid, etc and with this everything goes in and you’re done.
• Smoother hummus. The instant pot tends to really break down beans more than cooking them on the stove, which is a huge plus for hummus because that just gets you one step closer to a smooth hummus.

How to make Instant Pot Hummus:

1. Cook the beans. This is really the bulk of the instant pot’s role in the recipe. Add the garbanzo beans and water to an instant pot, manually set it to high pressure for 35 minutes and wait for it to go off then let the pressure release naturally.
2. Peel the beans. This is an extra step, and totally optional, but it should only take about 10 minutes for you and a friend to do. It takes the hummus from smooth to silkiest smooth.
3. Blend! Place the beans in a food processor with the rest of the ingredients and blend until smooth.
4. Swoop and Serve. Swoop the hummus onto a plate and drizzle with olive oil or the chimichurri like I did!

What to serve on Instant Pot Hummus:

Another thing I’ve been eating with everything is chimichurri. It’s so easy to throw together and I love it on all meats and on hummus it is a very good move. One thing I don’t put in my chimichurri is red wine vinegar. I know, I know. But I actually just like the freshness from the lemon juice. It’s so good! It doesn’t need that other form of acid, and I loove a lot of red chili flake but if you have it, use a fresno chile pepper, you won’t regret it.

I used coriander flowers from a neighbor (I did a drive-by clipping and no one knew anything about anything). I was going to knock on the door but it was kinda by the street and it was early in the morning. The best part about Amelia is she sees all sorts of sketchy behavior like that and she says nothing! She’s so good at keeping secrets.

Tips and Tricks:

• Try adding aromatics to the Instant Pot when you cook the beans like carrots and red bell pepper to infuse the beans, resulting in the aromatics flavoring the hummus.

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Instant Pot Hummus Recipe

Author: Adrianna Adarme

Making Instant Pot Hummus not only cuts down on cooking, it also helps break down the chickpeas more than cooking them on the stove, resulting in extremely smooth hummus.

Course: Appetizer

Cuisine: Middle Eastern

Keyword: hummus, instant pot

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Serving Size: 4

Ingredients

Beans:

• 1 cup dried garbanzo beans rinsed
• 6 cups water

Hummus:

• 2 cups garbanzo beans still warm from the instant pot
• 4 to 6 tablespoons water
• 3 tablespoons tahini
• 2 to 3 garlic cloves peeled
• Juice from 1/2 lemon
• Salt

Chimichurri:

• 1/2 cup minced fresh Italian parsley
• 1/2 cup olive oil
• 1/2 teaspoon crushed red pepper OR 1 fresno chile pepper diced
• Juice from 1/2 lemon
• 1 garlic clove minced (if you love garlic, add 2 cloves, this is your world!)
• Salt

Instructions

To Make the Beans:

• To an instant pot, add the beans and water. Close the lid and set the Instant Pot to manual for 35 minutes.
• When it’s done, let the Instant Pot release the pressure. This took me about 10 minutes.

To Make the Hummus:

• Drain the beans. For extra smooth hummus, I like to peel the garbanzo beans and discard the skins. This took me and my friend Billy about 10 minutes. Grab a friend or put on a tv show and do it front of the tv. This step is entirely optional but it does result in a silky smooth hummus. You should end up with about 2 cups of beans.
• Add the beans, water, tahini, garlic cloves, lemon juice and a few pinches of salt to the blender. Pulse until very smooth, scraping it down as needed. You can also add a bit more water if you need to. Give it a taste and adjust the salt as needed. I added about an extra 1/2 teaspoon of salt.

To Make the Chimichurri:

• In a bowl, combine the Italian parsley, olive oil, chile, lemon juice and minced garlic. Give it a stir and add a few pinches of salt. Give it a taste and adjust the salt to your liking.

To Assemble:

• Add the hummus to a bowl or plate. Make a couple swoops in the top. Spoon the chimichurri atop and add a few coriander flowers if you have ‘em around.

Notes

If you like, you can use canned beans!

Equipment:

Instant Pot | Stainless Steel Bowls | Vitamix | Food Processor

Nutrition

Serving: 4g | Calories: 625kcal (31%) | Carbohydrates: 56g (19%) | Protein: 19g (38%) | Fat: 38g (58%) | Saturated Fat: 5g (31%) | Sodium: 41mg (2%) | Potassium: 728mg (21%) | Fiber: 15g (63%) | Sugar: 9g (10%) | Vitamin A: 56IU (1%) | Vitamin C: 4mg (5%) | Calcium: 122mg (12%) | Iron: 6mg (33%)

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Looking for more appetizer recipes? Here are some of my favorites:

• Tomato Confit
• Fall/Winter Cheese Board
• Yucca Fries
• Baked Brie Dip