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5 from 2 votes
Instant Pot® Hummus
Instant Pot® Hummus
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Appetizer
Cuisine: American
Servings: 8 people
Author: Linda Loosli
  • 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
  1. 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.