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Instant Pot Hummus Recipe

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4
Author: Adrianna Adarme
Cost: $5

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 | Carbohydrates: 56g | Protein: 19g | Fat: 38g | Saturated Fat: 5g | Sodium: 41mg | Potassium: 728mg | Fiber: 15g | Sugar: 9g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 6mg