Easy hummus recipe and video on how to make hummus creamy and delicious. No peeling beans either! Make-ahead or last-minute, this is the best homemade hummus recipe, even for beginners! Use canned or pressure cooked chickpeas.
How to cook chickpeas in the Instant PotGet the full printable recipe or use these instructions yielding 3 CUPS cooked chickpeas. This hummus recipe calls for 1.5 cups, so I like to freeze the other 1.5 cups of chickpeas for the next batch of hummus or other recipes.
Add 1 cup DRIED CHICKPEAS + 4 cups WATER + 1/4 tsp SALT to the Instant Pot.
Close the lid, set pressure valve to “sealing”.
Pressure cook on HIGH for 30 minutes followed by a 10-minute natural pressure release.
Safely release excess steam (if any) by carefully turning pressure release valve to “venting".
After you open the lid, test the chickpeas to make sure they're soft enough to easily smash between your fingers. Ideally, the skins are starting to fall off (softer beans = creamier hummus). Not all chickpeas cook equally depending on their age, so if they need more time, repeat pressure cook process in 5 minute intervals until they've softened enough.
If not making hummus immediately, store chickpeas in their juice in an airtight container and refrigerate up to 5 days. When it's time to drain them, keep the juice for the recipe.
Can you freeze hummus?You can freeze hummus in airtight freezer-safe containers or plastic storage bags. To thaw, allow hummus to sit in the refrigerator overnight. Enjoy!