Instant Pot Favorite Chickpea Hummus

Recipe by Judy_SKF
READY IN: 30mins




  • Rinse the chickpeas and add to Instant Pot.
  • Cover chickpeas with 6 cups of water.
  • Add crushed garlic and bay leaves to Instant Pot.
  • Cook for 18 minutes on high pressure (manual).
  • When time is up let the Instant Pot release naturally.
  • Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves.
  • Once chickpeas have cooled, pour into a food processor along with the garlic.
  • Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed.
  • When the mixture reaches the right consistency, add salt to taste and puree again to mix well.
  • To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika.
  • There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ) in with your beans and blend together with your beans in your food processor.