Instant Pot Hummus

a bowl of hummus with veggies on the side on a plate
Prep Time
1h 35 min
About 2 ½ cups

You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in the Instant Pot® multi-cooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.


Special equipment:
One 6 or 8-quart Instant Pot® multi-cooker

Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.




cup dried chickpeas, rinsed and drained
cloves garlic
dried bay leaf
Kosher salt
tsp ground cumin
cup fresh lemon juice (from about 1 large lemon)
cup extra-virgin olive oil, plus more for drizzling
cup tahini, well-stirred
Sweet or smoked paprika, for sprinkling
Sliced fresh vegetables and pita chips, for serving


Step 1

Add the dried chickpeas, garlic, bay leaf, 2 tsp salt and 6 cups water to a 6 or 8-quart Instant Pot® multi-cooker.

Step 2

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook’s Note). After the pressure cook cycle is complete, follow the manufacturer’s guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.

Step 3

Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and ½ cup of the cooking liquid and blend until fairly smooth, about 2 minutes.

Step 4

Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.

Step 5

Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.

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