Instant Pot Hummus Recipe – 1 PointsPlus

Our Instant Pot is getting a workout! We had to replace our old one, so we upgraded to the Instant Pot Duo Plus 9-in-1. This Instant Pot Hummus is something Rachel has been asking for for quite some time now, so I'm glad we were able to try it.

Instant Pot Hummus Recipe

Easy Instant Pot Hummus

A 2 Tbsp. serving of hummus has 50 calories, 3g fat, 5g carbs, 1g fiber, 1g protein and a PointsPlus value of 1.

Ingredients:

16 oz dry chickpeas (or 2 cans)
2 tbsp tahini paste
3/4 cup water for dry chickpeas, 1/3 cup water for canned
1 tsp crushed garlic
1 tbsp lemon juice
½ tsp cumin
Pinch of salt
½ tsp smoked paprika for garnish (optional)
Fresh diced parsley for garnish (optional)

instant pot hummus recipe

1 PointsPlus for 2 Tablespoons.

Also see: Free Instant Pot Meal Plan

Directions:

Making Instant Pot Hummus is super easy and fast, and you have tons of options as far as adding (or subtracting) ingredients. We like ours with extra garlic and I usually add cayenne, too!

instant pot hummus recipe

Pour dry chickpeas (or drained canned chickpeas) into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes. Quick Release and remove chickpeas from basin, then drain.

instant pot hummus recipe

instant pot hummus recipe

Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.

instant pot hummus recipe

Pour into a bowl, stir a few times, and garnish with smoked paprika and parsley. Serve with veggies, pretzels, or chips.

instant pot hummus

instant pot hummus

Instant Pot Hummus Recipe

Easy, delicious, Instant Pot Hummus.

  • 16 oz dry chickpeas (or 2 cans)
  • 2 tbsp tahini paste
  • 3/4 cup water for dry chickpeas, 1/3 cup water for canned
  • 1 tsp crushed garlic
  • 1 tbsp lemon juice
  • ½ tsp cumin
  • Pinch of salt
  • ½ tsp smoked paprika for garnish (optional)
  • Fresh diced parsley for garnish (optional)
  1. Drain and rinse chickpeas, pour into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes.
  2. Quick Release and remove chickpeas from basin, then drain.
  3. Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
  4. Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
  5. Serve with veggies, pretzels, or chips.

Recipe submitted by Jess Toothman. If you'd like to contribute your own recipes, please email slapdashmom AT gmail DOT com!

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