pressure cooker hummus
The trick is in the details that can raise your hummus from simply pureed chickpeas to wow!  The most important step, of course, is to pressure cook the beans yourself instead of using canned, then…

… you want them to cool them before adding the other ingredients so each addition will taste fresh. Finishing with fresh herbs, your best olive oil and a sprinkling of paprika will make you want to make a meal of it.I served this with lightly warmed  Piadine, an Italian flat bread, but warmed pitas would be the best accompaniment.  Flour tortillas or bread crostini are great substitutions.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
5L or larger none 15 -18min. High (2) Natural

5.0 from 2 reviews
Chickpea Hummus - pressure cooker recipe
Nutritional Information
(per serving)
  • Serves: 6-8
  • Serving size: ⅛th
  • Calories: 109.1
  • TOTAL Fat: 3.8g
  • Sugar Carbs: 0.2g
  • Sodium: 332.9mg
  • Fiber Carbs: 3.3g
  • Protein: 4.1g
  • Cholesterol: 0.0mg
Recipe type: pressure cooker
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
  • Pressure Cooker Recipe: Hummus -Chickpea dip
  • 1 cup (180g) dry chickpeas, soaked or quick-soaked
  • 1 bay leaf
  • 3-4 garlic cloves
  • 2 heaping tablespoons tahini
  • 1 lemon, juiced
  • ¼ tespoon powderd cumin
  • ½ teaspoon sea salt, or to taste
  • ½ bunch Parsley, chopped (about ¼ cup of leaves)
  • paprika
  • extra virgin olive oil
  1. Rinse the chickpeas and put them in your pressure cooker. Cover with about 6 cups (or 1.5 L) of water.
  2. Add two crushed garlic cloves and the Bay Leaf.
  3. Close and lock the lid of the pressure cooker.
  4. For electric pressure cookers: Cook for 18 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
  5. When time is up, open the pressure cooker with the natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).
  6. Drain the chickpeas, reserving all of the cooking liquid - you will need some of this to add back when pureeing the chickpeas and you can use the rest in place of stock for your next risotto. Optionally pull out some whole chickpeas to reserve for the garnish.
  7. Leave the chickpeas to cool, and pick out the Bay Leaf.
  8. Pour chickpeas into food processor, or puree with a stick blender or potato masher.
  9. Add back ½ a cup of cooking liquid along with Tahini, lemon juice, cumin and 1 or 2 fresh garlic cloves (depending on your preference). Puree to mix and see if the consistency is creamy enough. I slowly added almost an additional extra cup of cooking water after pureeing everything together because I wanted the puree to be just one step out of "pasty" going towards "creamy" without it getting "runny."
  10. When the hummus has reached the right consistency, add salt to taste and puree again to mix well.
  11. Place either in individual serving dishes or communal dipping bowl.
  12. Make a nice deep round groove in the middle with a spatula and pour a generous helping of your best olive oil.
  13. Sprinkle with paprika and fresh parsley, and a few whole cooked chickpeas (if using) and serve.


How to make pressure cooker hummus

ip-smart recipe script (what’s this?)

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  1. Does anyone know if the cooking water from plain pressure-cooked chickpeas can work for aquafaba?

    1. Yes, absolutely!! I do it ALL the time. 1 cup DRY (unsoaked) rinsed chickpeas to 4 cups of water. Manual for 45 minutes and NPR. The beans are perfect texture for hummus and the aquafaba is great. I let the beans cool down in the liquid before separating.

  2. I needed to do an extra 5 mins in my instant pot as 18 mins wasnt quite enough. substituted peanut butter for tahini too

  3. Hello and thank you for posting this recipe ! I am very new to pressure cooking and I am loving my Bluetooth instant pot! When I try to download the script for this hummus recipe, it only downloads the script without the recipe and pictures . All of my other script downloads have brought in the recipe, pictures, and the script. Any help for me?

    1. Some of these scripts are in the older format (Instant Pot started with recipe scripts without images) – thanks for letting me know I thought I’d caught them all! I’ll add this to the list to update, next.



    2. OK, the the new style of smartscript (with images and directions) has been added for the hummus!



  4. I don’t see how the cooking time could be the same for dry or soaked beans.

    1. The recipe asks you to measure dried chickpeas, and then soak them. The cooking times given are for soaked (technically, it’s a little longer to get it creamy).



  5. Lovely hummus! Thank you so much for this recipe.

  6. This was good, but a little bland. I added more salt, another tsp of cumin, some olive oil & red pepper flakes. I thought the 1/4 tsp of cumin was a misprint. Most recipes call for 1-2 tsps of cumin regardless of the recipe. I do think soaking the dried beans, then cooking them until soft is far superior to canned. And the pressure cooking technique was incredibly easy & accurate. I’ve been experimenting with my pressure cooker & it’s a huge time saver & a lot of fun.

    1. Yes it’s a great starting point though.
      I add extra tahini (3-4 american tbs) and lemon juice (usually 2 lemons, but I taste as I go and it may end up being more). And I usually blend in some smoked paprika as well as sprinkling it on top. I am not sure how much cumin I add. I use half a teaspoon of cumin seeds, which I then roast and grind before tossing them in.

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