Hummus is a popular Mediterranean dip made from garbanzo beans. It is vegan, gluten-free, and popularly served as an appetizer with warm pita bread or falafels.
It requires very few ingredients found in the kitchen pantry and is very easy to make. I have made this instant pot hummus without tahini by pressure cooking dried chickpeas.
This homemade hummus is absolutely delicious and you will not want to miss the store-bought hummus anymore. It stays well in the refrigerator for a few days and can also be frozen for later use.
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Ingredients
Making this instant pot hummus without tahini requires only a few ingredients found in the kitchen pantry. Garbanzo beans or chickpeas is the main ingredient. I have used dried chickpeas and did not soak them before pressure cooking.
A little olive oil, lime juice, salt, garlic, and cumin powder will add flavor to the hummus. While serving drizzle some olive oil and a little bit of paprika.
If you prefer a nutty flavor in your hummus, you can add a little tahini, but I have not added it and I just love the taste of how the hummus turns out.
Instructions
Making hummus at home from dried chickpeas is a two-step process. First, you need to pressure cook the chickpeas and then blend them with other ingredients into a smooth dip.
To cook the dry garbanzo beans, rinse them thoroughly with water 2-3 times. Then pour them into the instant pot and add water in the ratio of 1:3 of dried beans to water.
Pressure cook the dried chickpeas in the instant pot for 50 minutes followed by a natural pressure release. You can alternately, allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the knob in the venting position.
Drain the chickpeas and reserve some liquid for blending them to make hummus. Allow the chickpeas to cool down completely and then transfer them to a blender or food processor. You don't want the hummus to be warm.
There is no need to peel the chickpeas after cooking, the hummus will turn out smooth and creamy in texture.
Add the rest of the ingredients including olive oil, lime juice, salt, garlic, and cumin powder. Blend into a smooth paste and use the reserved liquid as needed. You don't want the hummus to be runny but of thick consistency.
Transfer the hummus into a bowl and drizzle some olive oil, sprinkle some paprika and pine nuts on it while serving.
Serving suggestions
Hummus is best served with warm pita bread to dip them into. It is served as an appetizer or as a side dish. It can also be served with a veggie platter including carrots, celery, cucumbers, and more.
Falafel is a popular Mediterranean dish served with hummus. You can also serve hummus in a pita bread and falafel wrap. Crackers and pita chips served with hummus make a great after-school snack. You can also apply it as a spread in the bread to make sandwiches.
Substitutions
This classic instant pot hummus is vegan and gluten-free. It requires only a few ingredients but there is still some scope of substitutions.
- Garlic - instead of fresh garlic clove, garlic powder can also be used.
- Lime juice - instead of lime juice, some lemon juice can be used instead.
- Chickpeas - canned chickpeas can be used after draining the water.
Variations
I have made this classic hummus using dried chickpeas and without soaking them overnight.
Soaked chickpeas - If you prefer, you can soak the chickpeas for about 8-10 hours. Check out his post for more details on how to cook chickpeas in an instant pot.
Canned chickpeas - hummus can also be made from canned chickpeas and then you can entirely skip the process of pressure cooking.
Tahini - if you prefer a nutty taste then you can add about ¼ cup tahini while blending.
Equipment
I have cooked the garbanzo beans without soaking them in the 3 qt. instant pot and it will work for larger ones as well. You can easily make a bigger batch in the 6 qt. instant pot.
To make the hummus, I used the Vitamix blender. Any other powerful blender or food processor can be used. While blending just ensure that the hummus is blended to a very smooth consistency.
Storage
Homemade hummus will last for about one week in the fridge when stored in an air-tight container. It can also be frozen for about 3 months. When defrosting the frozen hummus you can leave the container in the fridge overnight.
Top tip
- There is no need to peel the chickpeas after cooking. The hummus turns out smooth and creamy.
- Use only as much water as needed to blend the chickpeas into a thick and smooth paste.
FAQ
What can I add to hummus for more flavor?
A little bit of jalapeno or serrano pepper can add some spiciness. Adding more garlic, some cilantro, or parsley can enhance the overall flavor of hummus.
If you enjoyed this recipe, you may also like
- Pita bread
- Air fryer frozen falafel
- Broccoli cheese dip
- Tomato chutney
- Cranberry chutney
- Mango chutney
- Hara bhara kebab
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📖 Recipe
How To Make Hummus Without Tahini
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Equipment
- Vitamix (or food processor, or another blender)
Ingredients
To cook chickpeas
- 1 cup Chickpeas (dry)
- 3 cup Water
To make hummus
- 2 tablespoon Olive oil
- 2 tbsp Lime juice
- ¼ cup Water
- 1 clove Garlic
- ½ teaspoon Cumin powder
- 1 teaspoon Salt
For garnishing
- 1 tablespoon Olive oil
- ¼ teaspoon Paprika
Instructions
Cook dry chickpeas in instant pot.
- Rinse the dried chickpeas thoroughly with water.
- Pour the chickpeas in the instant pot liner.
- Add 3 cups of water.
- Cook on high pressure mode for 50 minutes with pressure knob in sealing position.
- Allow the pressure to release naturally.
- Drain the chickpeas using a strainer and allow them to cool down.
- Reserve some water for blending.
Making hummus without tahini
- Put the chickpeas, lime juice, olive oil, salt, garlic, and cumin powder in Vitamix or another blender.
- Blend for about 45 seconds gradually increasing the speed from low to the max.
- While blending add about ¼ cup of water (you can use the reserved water from cooking chickpeas).
- Blend into a smooth paste.
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