Instant Pot® Hummus and Mediterranean Bowl
There has never been a dip that I enjoy more than hummus. I used to buy it at the store until I decided to make it on my own one day! Instant Pot® Hummus is yet one more thing that I can make in my Instant Pot®. I have been using my IP for several years now and you can literally make anything in it. Yes, you can even make hummus! I’m doing to show you how to make this hummus and how you can use it in your every day cooking life.
Instant Pot® Cooking Times Printables
To make cooking in the Instant Pot® even easier for you, I’ve put together some printable for you to use. These Instant Pot® Cooking Times printables will help you so much when it comes to cooking. Check out this 3-quart Instant Pot® times cheat sheet or our 6-quart Instant Pot® times cheat sheet and the Instant Pot® 8 Quart Cooking Times.
Instant Pot® Hummus
Hummus is something that you can dip literally anything in. Yes, you can dip veggies in the hummus. You can use crackers or just put the hummus on the food you’re eating. Hummus is also super healthy and delicious! If you’ve never made it before, give it a try, I think you’ll love it.
Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water. Cover and allow the chickpeas to soak in the refrigerator overnight. When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well.
Add the chickpeas, bay leaves, the crushed garlic, and onion to the electric pressure cooker. To the beans, add the remaining 4 cups of water and stir to combine. Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes.
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure. Discard the onion and bay leaves. Drain the chickpeas over a bowl to retain the cooking liquid.
Transfer the chickpeas to a food processor and add the ground cumin and lemon juice.
Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.
Stir the tahini into the hummus.
Adjust seasonings, if desired. Serve with your favorite crackers.
Instant Pot® Hummus Recipe
- 1 cup dried chickpeas (garbanzo beans, sorted and rinsed)
- 1 tablespoon salt, plus 1 teaspoon salt
- 8 cups water (4 cups divided into two containers)
- 1 whole head garlic, skins removed and slightly smashed
- 2 Bay leaves
- 1 onion, cut in half
- 1 teaspoon cumin
- 2 lemons, juiced
- 1 cup tahini
Place the chickpeas in a container with a lid. Add 1 tablespoon salt and cover with 4 cups of water. Cover and allow the chickpeas to soak in the refrigerator overnight. When ready to cook the chickpeas, drain the soaking liquid and rinse the beans well. Add the chickpeas, bay leaves, the crushed garlic, and onion to the electric pressure cooker. To the beans, add the remaining 4 cups of water and stir to combine. Cover the electric pressure cooker with the valve in the sealing position and program to cook on “manual” or “pressure cook” for 15 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure. Discard the onion and bay leaves. Drain the chickpeas over a bowl to retain the cooking liquid. Transfer the chickpeas to a food processor and add the ground cumin and lemon juice. Blend until smooth, adding the cooking liquid as needed to reach your desired consistency. Stir the tahini into the hummus. Adjust seasonings if desired. Serve with your favorite crackers.
Instant Pot® Hummus and Mediterranean Bowl
Imagine that you’ve made this hummus and you don’t know what to do with it. You can easily make this Mediterranean Hummus Bowl. It’s so full of flavor and deliciousness. I’d recommend making this salad for lunch. You can also make it as a side for dinner and your family will love it.
Check out these ingredients, cooked/canned chickpeas, baby spinach, diced cucumbers, Feta cheese, tomatoes, hummus of choice, and Kalamata olives.
Add the ingredients in equal amounts around the bowl. Top with red wine vinegar and oil. Add salt and pepper, as desired. Toss the salad before serving.
- 1 cup hummus, plain or flavored
- 1 cup Kalamata olives, pitted, and sliced
- 1 cup crumbled Feta cheese
- 1 cup cooked/canned chickpeas, drained
- 1 cup diced tomatoes
- 1 cup diced English cucumber
- 1 cup raw baby spinach
Add the ingredients in equal amounts around the bowl. Top with red wine vinegar and oil. Add salt and pepper as desired. Toss the salad before serving.
How do I store Hummus?
Once you’ve made this Instant Pot Hummus, you may be wondering where you are supposed to store it. As long as the hummus is in an airtight container, you can put it in the fridge and store it for a few days. The hummus will taste great cold or you can warm it up if you prefer it that way.
What is Hummus made of?
Have you ever stopped and asked yourself, what is hummus made of? Don’t worry, it’s not made out of anything questionable. The main ingredient is mashed chickpeas. Typically, you are mixing the chickpeas with other ingredients, which gives you hummus. I think we humans are incredible in what they are able to make out of an ingredient like chickpeas!
Is Hummus good or bad for you?
Once you make the hummus, you may be wondering if Instant Pot Hummus is good or bad for you? Should you restrain yourself from eating the whole batch? Hummus actually has super impressive health benefits. One of those health benefits is better digestive health. Hummus can also help to fight inflammation, and maybe help with weight loss.
Can I eat Hummus every day?
Honestly, if you love hummus and want to eat it every day, then go for it. Hummus is something that has been around for many years and millions of people enjoy eating it every single day. You will even save money if you make the hummus yourself. Enjoy it as your main meal or as a snack. The bottom line is that you can’t go wrong making hummus in the Instant Pot.
Can I make this if I do not have an Instant Pot®?
Yes, you can! You can make this one of two ways, buy cans of Garbanzo Beans (chickpeas) drain the liquid and follow the recipe as shown above. The second way is to buy the raw dry chickpeas and follow the instructions on the bag to boil them in a large saucepan.
Instant Pot® Hummus and Mediterranean Bowl
I truly hope you enjoy this Instant Pot Hummus recipe and that you enjoy the bonus Mediterranean Hummus Bowl recipe. You can use hummus as a veggie dip, chip dip, sauce, or even as a fruit dip. Let me know how you enjoy eating hummus in the comment section. May God Bless this world, Linda.
10 thoughts on “Instant Pot® Hummus and Mediterranean Bowl”
I love hummus and have never tried making it with the Instant Pot. Thank you for this wonderful recipe!
Hi Tiffany, it’s so good! Thanks for stopping by! Linda
Good Morning Linda. I don’t own an InstaPot basically because I can’t afford one. So, my question for you is, how can you make this recipe without an InstaPot?
Thanks and I hope you and your family have a Very Merry Christmas!
Hi Pam, You can boil the raw chickpeas per the package instructions or you can buy some canned garbanzo beans (chickpeas) drain the liquid and follow the recipe. You do not need and InstaPot to make this. I should go add this to the instructions. Merry Christmas, Linda
Hi Linda That’s what I thought but wanted to be sure. Thanks!
Hi Pam, I need to go add it the post, thanks again for letting me know that not everyone has one!! Linda
I have been making my own hummus for years but never with the instant pot. I also make mayonnaise & chocolate pudding from garbanzo beans, looks like it will be a bit easier & faster now lol Thanks for the instructions.
Hi Josal, I love making hummus, now we have another way to make it! Do you make pudding from garbanzo beans??? Yummy! Linda
I wish I could remember where I got these from but have been making both for a couple of years it seems. As the old saying goes, “Try it, you will like it”
5 MINUTE CHOCOLATE HUMMUS
Serves: approx ¾ cup
½ cup cooked garbanzo beans* (how to soak and cook dry beans)
3½ – 4 Tbsp maple syrup
½ tsp vanilla extract
¼ tsp salt
4 Tbsp unsweetened baking cocoa
2 Tbsp water (optional)
In a blender or in a food processor, combine all the ingredients except water, using just 3½ Tbsp of maple syrup.
Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if desired.
* I’ve tested this recipe with great northern beans, garbanzo beans and black beans. I prefer to use black beans since the “bean” flavor is more subtle and they produced a creamier texture, but you can really use whatever you happen to have.
* If you use canned beans and there’s salt already added, reduce the salt in this recipe to just a pinch.
** If you choose garbanzo beans, remove the skin from the bean first. You can do this by pinching the bean between your thumb and index finger, and the skin will peel off. This helps to create a creamier texture when using garbanzo beans.
BEST EVER VEGAN MAYONNAISE (SOY-FREE, MADE WITH CHICKPEA FLOUR!)
Recipe by:: Camilla
Recipe type: condiment
Serves: 2 cups
1 cup water
6 tablespoons (45 grams) chickpea flour
¾ teaspoon fine sea salt
1-1/2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
⅔ cup neutral-flavor vegetable oil
pinch of cayenne pepper
In a small saucepan, bring the water to a boil over medium-high heat.
Whisk in the chickpea flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer mixture to a smal, heatproof bowl; cover and refrigerate until cold.
Transfer the cold chickpea mixture to a food processor or blender. Add the oil, lemon juice, mustard, and cayenne; process until blended and very creamy. Transfer to a sealable jar or other covered container.
Store in the refrigerator for up to 3 months. Use as you would any other mayonnaise or aioli!
Aioli: Use extra-virgin olive oil for the oil and add 2 small cloves garlic, mashed into a paste, when blending all of the ingredients in a blender.
Lemon Mayonnaise: Increase the lemon juice to 2 tbalespoons and add 1-1/2 teaspoons of finely grated lemon zest when blending all of the ingredients in a blender.
Serving size: 1 tablespoon Calories: 43 Fat: 4.3 g Saturated fat: 0 g Trans fat: 0 gCarbohydrates: 0.9 g Sugar: 0.1 g Sodium: 47 mg Fiber: 0.6 g Protein: 0.3 gCholesterol: 0 mg
Hi Josal, thank you for sharing the recipes! Yum!! I really want to make the pudding! Linda