Print Recipe

Instant Pot Hummus with Chimichurri

Prep Time10 mins
Cook Time35 mins
Total Time45 mins



  • 1 cup dried garbanzo beans rinsed
  • 6 cups water


  • 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


  • 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


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.


If you like, you can use canned beans!


Serving: 4g