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Instant Pot Hummus (Gluten-Free, Dairy-Free)
- 2 cups dried chickpeas (also known as garbanzo beans)
- 5 cups water
- 5-6 cloves fresh garlic
- 3/4 cup tahini
- juice of one lemon
- 2 teaspoons real salt
- 1/4 cup extra virgin olive oil
- Place dried chickpeas and water in the instant pot, and set on manual mode for 40 minutes with NPR (natural pressure release).
- When chickpeas are finished cooking and depressurizing, remove lid from instant pot. Do NOT drain.
- Add cooked chickpeas to a high-powered blender (I have a vitamix) with the rest of the ingredients, and blend on high until smooth.
- Add extra water or EVOO one tablespoon at a time if mixture is too thick to blend.
- Serve with veggies or chips, and enjoy!
It also freezes fine for up to a couple of months. Defrost in the fridge overnight and stir in a small drizzle of olive oil if it has dried out at all.
Little tip- I made this twice now- great recipe!
One thing that made it even easier is to use an immersion blender to blend while all the ingredients are still hot right in the pot! Perfect and don’t need to scoop it in batches out into a blender or food processor!
I will never go back to canned chick peas!
This is AMAZING!! So easy, so delicious, and I can imagine it with flavor variations. Thank you so much!
Happy to hear that you loved it, Lisa! Thank you for the review! 🙂
If you do soak the beans ahead of time, what would you reduce the cooking time to?
I reduced the cooking time to 25 minutes after soaking the beans overnight. They came out perfectly!
Thanks for the information, Krista!
I did not add all the bean water because I thought it would be way too much water but my hummus turned out thick and pasty. Great flavor but I like my hummus pretty “loose” and this was too thick. Next time I’ll follow the recipe and add all the water. Also I used my food processor and next time i’ll use my vitamix which might also help make it smoother.
When soaking the chickpeas overnight, should the directions be modified at all? Less cooking time?
Would you soak the beans before you make hummus this way? Just thinking about cutting down phytic acid.
You can soak them if you want to for the digestive benefits, but it’s not strictly necessary from a cooking-them-until soft-enough perspective. 🙂 Personally, I like to soak my beans overnight, but in a pinch I like knowing that I can get away with not doing it.