I love hummus. Like, a lot. But lately I’ve not been loving the store bought variety so I decided to take a swing at making my own. It was super important to me that I incorporate my favorite kitchen appliance – the Instant Pot (surprise, surprise!).
Ain’t nobody got time for soaking beans for 8+ hours! Because when you want some hummus, YOU WANT SOME HUMMUS. Am I right?
I love to use Trader Joe’s Organic Vegetable stock to cook the beans instead of water – it is a nutrient-rich, low calorie option that infuses a little extra nourishment into my hummus recipe. When you reserve the liquid from cooking the beans you will see that it is slightly gelatinous when it cools – that is okay, it is just all the goodness!
If you are a tahini lover you will enjoy this recipe! The other star ingredient is the cayenne pepper. I am also convinced that smashing the garlic gives it just a little something extra, although I have no basis for this claim whatsoever.
I am super pleased with how this recipe turned out. It is smooth and creamy, has a tahini overtone which I love, and was really easy and straight-forward to make. Not to mention economical! This huge batch (filled a quart sized mason jar) was made using half of a $.99 bag of garbanzo beans. See, honey, I am SO frugal!!
We pretty much use hummus as a condiment around the Bell household. I’ll add a dollop to a Greek salad, spread it on a sandwich in lieu of mayonnaise, send it in Avery’s school lunch with some carrots, or serve it with warm pita and cucumbers for an afternoon snack. You can dress it up with a drizzle of infused olive oil (like lemon, yum!) or sprinkle some paprika on top, add pine nuts, sun dried tomatoes or chopped kalamata olives.
Okay, I am starting to sound like the hummus mad hatter! Seriously though, I hope you enjoy this easy, healthy hummus! Did I also mention it is vegan? If you make it and try it, please share your feedback in the comments!
Easy Instant Pot Hummus
- 1 cup dried chickpeas / garbanzo beans
- 3 cups vegetable stock
- 2 tablespoons Extra virgin olive oil
- 4 tablespoons tahini
- 1/3 cup Fresh lemon juice
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon Sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup water
- 1 cup reserved cooking liquid
- Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press "Manual" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally.
- Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency.
- If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week.