Store-bought hummus is so convenient, but it's so expensive too! So if you love hummus like us, it's a good idea to make it. But making it from scratch can be challenging. However, this Instant Pot Hummus recipe makes hummus-making so easy. That's because we're using a no-soak method, so you don't have to remember to soak your chickpeas overnight. And you're using an Instant Pot for cooking your dried chickpeas, so you're not spending hours in the kitchen.
While your chickpeas are cooking, blend some minced garlic and lemon juice, and let the garlic mixture rest for a few minutes. This will make the garlic taste less prominent. Once your chickpeas are done cooking, blend the cooked chickpeas with your garlic-lemon juice. Then mix your chickpeas mixed with tahini. Finally, place in a serving bowl and season with smoked paprika.
Besides being tasty, this hummus is good for you too. It's a good source of fiber and iron and is lower in fat than standard hummus because it's oil-free. Serve with carrot sticks and mini pitas.
What does tahini do for hummus?
Tahini makes your hummus smooth and adds extra flavor.
Why does my homemade hummus taste bitter?
Your homemade hummus can taste bitter for several reasons. These include adding too much lemon juice, garlic, or tahini. Additionally, if you blend paprika directly into the hummus, it can make the hummus taste bitter.
Should you put olive oil in hummus?
You don't need to put olive oil in hummus. However, if you prefer your hummus to be more prosperous, you can add olive oil. If you add olive oil, don't add it to the tahini mixture in the blender. That's because when tahini is mixed with olive oil, the blender blades heat up, causing a chemical reaction with the oil, producing a bitter flavor. So, you'll want to stir the olive oil manually right into the hummus just before serving.
Is hummus OK if left out overnight?
No, it's not. If you leave hummus out overnight, pathogenic bacteria can grow in your hummus, making it unsafe to eat.
Ingredients
1 cup Dried Chickpeas
18 cloves Garlic, crushed
1 Bay Leaf
1 Onion, halved
1 teaspoon Salt
4 cups Water
Juice of 2 Lemons
1/4 teaspoon Ground Cumin
1 cup Tahini
1/4 teaspoon Smoked Paprika
Fresh Parsley for garnish (Optional)
Instructions
Under running cold water, rinse chickpeas, removing any stones and debris. Drain well.
Place chickpeas, bay leaves, two-thirds of the crushed garlic, onion, and salt in the Instant Pot. Add 4 cups of cold water, mixing well. Close the lid and seal. Pressure-cook on high for 60 minutes. Then natural release for 20 minutes.
While chickpeas are cooking, place the remaining garlic and lemon juice in a blender and blend until smooth. Let rest in the blender for 5 minutes to dilute the garlic flavor.
Once the chickpeas are done, remove the onion and bay leaves. Drain the chickpeas, reserving the cooking liquid for later use.
Add drained chickpeas, cooked garlic cloves, ground cumin and 3/4 cup of the chickpea liquid to the lemon juice-garlic mixture in the blender.
Blend at low speed to start, gradually increasing to high speed. Blend until smooth.
To a large mixing bowl, add tahini and mashed chickpea mixture. Mix well.
Place hummus in a serving bowl, garnishing with smoked paprika and parsley. Serve with mini pita bread and carrot sticks.
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