Our Instant Pot is getting a workout!  This Instant Pot Hummus is something the kids have been asking for quite some time now, so I'm glad we were able to try it.

Looking to get an Instant Pot? Check out this post to learn more about them! I also give more recommendations here! And the one below is one of my favorites!

Instant Pot Hummus Recipe

Ingredients for Instant Pot Hummus

16 oz dry chickpeas (or 2 cans)
2 tbsp tahini paste (can remove to make 0 points)
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)

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!

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.

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

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

Instant Pot Hummus Recipe

Easy, delicious, Instant Pot Hummus.

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Servings: 6 servings

Calories: 155.97kcal

Equipment

• Instant Pot

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

Instructions

• Drain and rinse chickpeas, pour 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.
• Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
• Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
• Serve with veggies, pretzels, or chips.

Tried this recipe?Mention @slapdashmom1 or tag #slapdashmom!

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Weight Watchers Points Blue Points 0, Green Points 3, and Purple Points 0.

Nutritional

Serving: 1serving | Calories: 155.97kcal | Carbohydrates: 22.3g | Protein: 7.66g | Fat: 4.68g | Saturated Fat: 0.58g | Sodium: 9.02mg | Potassium: 242.94mg | Fiber: 6.04g | Sugar: 3.72g | Vitamin A: 102.5IU | Vitamin C: 2.32mg | Calcium: 44.09mg | Iron: 2.55mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.

Recipe submitted by Jess Toothman. If you'd like to contribute your own recipes, please use the contact form on the Contact page! 

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