Instant Pot Hummus // AUTHENTIC, SUPER SILKY & CREAMY

Measure out 1 cup of dried chickpeas and add them to a medium-sized bowl.

Pour a little more than 2 cups of filtered water over the chickpeas to soak them for 10 to 12 hours.

After soaking, rinse the chickpeas under cool running water in a colander.

Add the rinsed chickpeas to the Instant Pot along with 2 cups of fresh filtered water.

Lock the lid on the Instant Pot and set the cooking time to 25 minutes, turning off the keep warm function.

Once cooking is complete, let the pressure come down naturally for about 15 minutes before using quick release to remove any remaining pressure.

Drain the cooked chickpeas in a colander over a bowl to reserve some of the cooking liquid (aquafaba).

Peel the cooked chickpeas to make the hummus creamier, which takes about 10 minutes.

Add the peeled chickpeas to a food processor along with 1/3 cup of freshly squeezed lemon juice, 1/3 cup of olive oil, tahini, ground cumin, sea salt, and ground dried garlic.

Blend the mixture in the food processor for about 30 seconds until creamy.

Equipment Needed

Dietary

Allergens