Instant Pot Hummus | Best Hummus recipe in pressure cooker | Hummus from scratch | Vegan Spread

Wash the chickpeas twice and soak them overnight or for at least 8 hours in water.

Drain and rinse the soaked chickpeas.

Add the chickpeas to the Instant Pot and cover them with water.

Set the Instant Pot to high pressure and adjust the timer to 15 minutes (or 40 minutes if using dried beans that are not soaked).

Once cooking time is done, turn off the Instant Pot and let the pressure release naturally.

Strain off the liquid from the chickpeas and refrigerate or freeze them in your preferred portion size.

Puree the cooked chickpeas with tahini, garlic, olive oil, lemon juice, and salt in a food processor until smooth.

Top with red pepper, parsley, and a swirl of olive oil before serving.

Equipment Needed

Dietary

Allergens