The Best Instant Pot Hummus Recipe From Dried Garbanzo Beans |Ready Under 1 Hour| No Soaking Needed

Cook the dried chickpeas in the instant pot for 35 minutes with 3 cups of water without soaking them.

Drain the cooked chickpeas and save the water (aquafaba).

Remove the skins from the chickpeas for extra creaminess (optional).

In a high-speed blender or food processor, add the drained chickpeas.

Add homemade tahini to the blender.

Add fresh lemon juice (avoid bottled if possible).

Add aquafaba (or water if you didn't save the drained water).

Add 2 garlic cloves (or more for extra garlic flavor, or omit for Jain hummus).

Add extra virgin olive oil.

Add cumin seeds (or roasted cumin seed powder).

Add salt to taste.

Blend the mixture starting at a low speed, then increase to high speed until desired smoothness is reached (about 1-2 minutes).

If the mixture is too thick, add more water or aquafaba to help blend.

Once blended, the hummus should have a creamy texture.

Store the hummus in the refrigerator for 3-5 days or freeze for up to 6 months (defrost in the fridge, not the microwave).

When serving, create a well in the hummus, drizzle with extra virgin olive oil, sprinkle with salt and paprika, and garnish with chopped parsley or coriander leaves.

Serve with veggies, falafel, chips, or as desired.

Equipment Needed

Dietary

Allergens