Published by Allyson
This post may contain affiliate links. Read my disclosure policy.
Jump to Recipe
Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!
As vegetarians, my family eats a TON of hummus! Naturally I love to save money by making it home, but I had never really loved making it until I tried maying this garlic hummus recipe in my Instant Pot. Using the Instant Pot saves so much time, effort, and it turns out incredibly flavorful!
Don't have an Instant Pot? You need to buy one now!! They are life changing because they save so much time and effort!!! I recommend the 6 quart Instant Potif you have 2-4 people in your family, but if you have more than 4 people, I'd recommend the 8 quart Instant Pot. You can make typical slow cooker recipes in a fraction of the time and so many staples in no time! I love it.
How to make this Garlic Hummus Recipe:
**Scroll all the way down for full ingredient list and directions**
- When using dry garbanzo/chickpeas, you MUST soak them for at least 8 hours, but preferably overnight. Add the beans to a bowl, then fill the bowl up with water and let them soak.
- Strain the water from the beans, then add the beans to theInstant Pot. Add water and oil, then set on manual/high for 20 minutes.
- You should remember when using theInstant Pot, that the time it takes to cook the recipe (20 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don't worry, just let it do it's thing!
- While the beans are cooking, roast the garlic (click for directions).
- Release the pressure manually (flip the valve), then carefully remove the lid.
- Transfer the beans to a high powered blender (I love my Blendtec) or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**
- Transfer to serving dish, drizzle olive oil and cumin over the top of the hummus and dig in!
- Be sure to use the hummus within 5 days of making.
Is this Garlic Hummus recipe healthy?
Yes, absolutely! Garlic Hummus is full of healthy fats, protein, and fiber. It's probably the healthiest dip choice available. This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving.
- Be mindful not to eat a whole bowl in one sitting, and also consider what you are dipping into the hummus. Choosing crunchy vegetables like celery, carrots, broccoli, and bell peppers are all great healthy choices.
Can I freeze hummus?
- YES! This recipe makes 4-5 cups of hummus, so it's great to freeze extra. Place the hummus into a freezer save container, and leave a little room at the top; the hummus with expand as it freezes.
- I like to freeze in 1 cup portions.
- To defrost: place into the refrigerator the day before you want to use it. Once defrosted, mix it well (there may be water on top from separation, but that is normal) and serve as desired.
- Hummus will keep in the freezer for 6 months to 1 year.
Tools needed for making Instant Pot Garlic Hummus Recipe:
- 6 quart Instant Potor8 quart Instant Pot
- High powered blender (I love my Blendtec) or food processor
- Tahini paste (blended sesame seeds) - look for this next to the peanut butter and nut butters at the grocery store. You can also find it on Amazon here.
- Arubber spatula is essential for scraping down the sides of the blender/processor.
- A lovely serving dish for the garlic hummus.
Make sure you don’t miss a thing! Follow Domestic Superhero on:
Facebook|Instagram|Pinterest|Twitter
My FAVORITE Instant Pot Recipes:
- Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert!
- This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
- Instant Pot Salsa Riceis the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- Instant Pot Peanut Butter Cheesecakeis a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Honey Sesame Chicken Lettuce Wraps:Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf:In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken)can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
- Instant Pot Corn on the Cobis ready to eat in just minutes and is super flavorful! No need to peel the husk; corn on the cob can be cooked directly in the husk and then removed without a mess!
4.96 from 21 votes
Garlic Hummus Recipe (Instant Pot)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!
Course:Appetizer
Cuisine:Mediterranean
Keyword:garlic hummus recipe
Servings: 80 -2 TBS servings (or about 5 cups)
Calories: 45 kcal
Ingredients
For Chickpeas
- 16ouncesdry chickpeas
- 2 TBSolive oil
- 3cupswater
For hummus (after chickpeas are cooked)
- cooked chickpeas
- 5clovesroasted garlic
- 1TBScumin
- ¼teaspoonsalt
- ¼teaspoonground black pepper
- 1TBSolive oil
- ½cuptahini paste
- 3TBSlemon juice
- 1-3cupswater(start with one cup)
For topping and serving
- olive oil
- cumin
- vegetables for dipping
- pita bread for dipping
Instructions
For chickpeas:
When using dry garbanzo/chickpeas, you MUST soak them for at least 8 hours, but preferably overnight. Add the beans to a bowl, then fill the bowl up with water and let them soak.
Strain the beans and rinse, then add the beans to theInstant Pot. Add 3 cups water and 2 TBS oil. Set on manual/high for 20 minutes.
While the beans are cooking, roast the garlic (click for directions).
When time is up, release the pressure manually (flip the valve), then carefully remove the lid.
For Hummus:
Transfer the beans to a high powered blender or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**
For serving:
Transfer to serving dish, drizzle olive oil and cumin over the top of the hummus and dig in!
Recipe Video
Recipe Notes
This recipe yields A LOT of hummus; about 4-5 cups. A typical store bought container of hummus is 1 cup generally. Feel free to reduce the recipe size, or freeze the extra to have hummus available all the time (see directions above)! Hummus will stay good in the fridge for 5 days.
This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving (does not include toppings or whatever you use to dip into the hummus).
Related
« Instant Pot Pineapple Chicken
Instant Pot Asian Pork »
Reader Interactions
Comments
Beth
It's great to know you can freeze hummus. Thanks for the tipsReply
Dorothy at Shockinglydelish
We can't get enough hummus! I can't wait to use my Instant Pot!!
Reply
Delaney | Melanie Makes
My family would love this hummus!
Reply
Jamielyn
Looks so simple and delicious!Reply
Jessica Burgess
Whaaaaa!? I just got an Instant Pot and have been looking for new recipes to try! I LOOOVE hummus, and I can't wait to try this!Reply
Allyson
Yes it takes all the effort out!
Reply
Carolyn
Oooh smart idea to make it in the Instant Pot!Reply
Allyson
Makes like easier!
Reply
Mike
Curious, one of the great benefits of a pressure cooker is NOT having to soak dry beans overnight. Why do garbanzo beans need to be soaked?
Reply
Allyson
In my opinion, there is definitely a difference in taste of the chickpeas when you soak them as opposed to just cooking them outright in the IP. If you don't care or don't notice a difference, feel free to not soak them, but I do recommend it. I don't find it that bothersome, just dump in a bowl before you go to bed, cover with water, and they are ready when you wake up 😉 Enjoy!
Reply
Mike
Fair enough. Thanks!
Reply
Charity
Have you tried using a quick soak method in the instant pot?
Reply
Caitlyn
Do you still need to soak the chickpeas if you are using canned?Reply
Allyson
No. If you use canned chick peas you don't need to soak them at all!
Reply
Abeer Rizvi
I really like that you soak them first... it really does make a difference in the texture!Reply
Erin | Dinners,Dishes and Dessert
This needs to happen at my house very soon! So hungry for this!Reply
Andie Thueson
I love hummus so much! My life was forever changed the first time I tried making it from scratch with my Instant Pot! I love the idea of roasting the garlic - so smart!!Reply
Karlynn
I have never heard of hummus in the Instant Pot. I will have to throw this together soon.Reply
Angela
Would you cook this with chicken broth for flavor?
Reply
Allyson
I wouldn't, but there is definitely nothing stopping you from trying it!
Reply
Des
I absolutely love hummus and this one sounds simple and delicious.Reply
Kathryn
Making this right now. Garlic is roasting and chickpeas are cooking.
Reply
Allyson
How did it turn out?!
Reply
Cathy
Garlic hummus is my favorite kind!
Reply
KANKANA
I never like buying hummus from the store. So easy to make it at home right! The texture looks perfect.
Reply
Kelly Mahan
Garlic hummus sounds so awesome. I love the taste of garlic in (almost) everything, can't wait to try this!Reply
Allyson
You will definitely enjoy it! For extra garlic kick, add more!
Reply
Martha Emmett
Awesome! I made two types - olive and red pepper. I'm allergic to tahini so this was just up my alley. I made it without soaking the chickpeas. Turned out great! Thank you!Reply
Allyson
So you made without the tahini? Tasted good? Good tip for people not wanting to use the tahini!
Reply
Val
What size IP did you use? I have a 3 qt and learned I need to know if I need to 1/2 the ingrediets or make 2 batches. Thanks. This recipe looks delicious.
Reply
Allyson
I used the 6qt, but I think you could definitely fit this recipe in the 3qt.
Reply
Hope
In the directions you say in step 1 "Add the spices, roasted garlic, tahini, lemon juice, OLIVE OIL ..." but there is no amount listed under the Hummus ingredients, just when cooking the beans. How much evoo do you add please?
Reply
Allyson
Hi Hope, you have to scroll all the way down the page to the recipe ingredient list and directions. You will see a box with a recipe, then you can print it or write down the directions from there. Let me know if you can't find it. Good luck and enjoy!
Reply
Hope
Yes ma’am. I found and read the recipe box, the problem is olive oil is not listed in the ingredient list for the hummus, only for the beans and then as an optional topping however there is no oive oil listed in that section. Here is the ingredient list for Hummus.
“For hummus (after chickpeas are cooked)
cooked chickpeas
5 cloves roasted garlic
1 TBS cumin
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup tahini paste
3 TBS lemon juice
1-3 cups water (start with one.......”And here are the steps for making the Hummus
For Hummus:
Transfer the beans to a high powered blender or food processor. Add the spices, roasted garlic, tahini, lemon juice, OLIVE OIL.....This recipe looks very interesting but I’m confused as to how much olive oil should be added in this portion of the recipe.
Thanks.
Reply
Allyson
OH!!!! Good find, Hope! Add 1 TBS! Fixing now!
Reply
Hope
Thanks!
Reply
Jessica Higgins
Can I make a Lemon Hummus like this?Reply
Allyson
Yes for sure!!!
Reply
Emily Hill
I could eat hummus by the gallons! This recipe looks especially easy and yummy!Reply
Andie Thueson
I love homemade hummus, after making it from scratch I don't think I can ever buy store bought again!Reply
Michael Wurm Jr
I had NO IDEA you could make hummus in an instant pot. LOVE this idea. Sounds delish too!xo Michael
Reply
Kim - Today's Creative Life
I love hummus! But I'm still afraid of my instant Pot!
Reply
Allyson
I suggest you fly to Atlanta and I will give you a private lesson 😉 It's so easy!!!
Reply
Pam Dana
This recipe is genius and sooo easy! Thank you!Reply
Debi Jacob
If I use the canned chickpeas do I just skip to blender step or do I need to use the InstaPot?
Reply
Allyson
You don't need the instant pot if you use canned beans. I would just probably heat them up a bit before you blend so they are softer.
Reply
Naz
Hi there! I have a couple of questions. 1) Does 16 oz of dry chickpeas equal to about 4 15 oz cans of chickpeas? 2) You mentioned that the hummus should be eaten within 5 days and I was wondering why. Thanks!
Reply
Jason
Good flavor, but way too watery, but I did use canned. I did start with the cup of water like suggested, but even that was too much. Im gonna try again but add the water after starting chopping in the food procesorReply
Allyson
Yes, since I made this recipe with dried chickpeas, the ingredients may have different ratios if you use something like canned beans. Add the water as needed and go from there 🙂 Good luck!
Reply
Liz
I have a question about the added water. Can it be the bean water recovered from the IP (I plan to use dried chickpeas), or do you suggest "fresh" water?
Reply
Allyson
Yes you can definitely use that water!
Reply
Jeff
Has anyone deshelled their dry chickpeas and has it made a difference in the taste & texture?
Reply
Stephanie
I am excited to try this; should I use tahini that has been roasted or unroasted? I have seen both varieties while shopping and have enjoyed both though not sure which is usually in hummus. Thanks.Reply
Allyson
I don't think it matters in terms of the tahini when it comes down to it. I just used tahini paste, and I don't think it was roasted. Hope that helps1
Reply
Laura
Great recipe for a huge batch. Love the roasted garlic, even if I had to heat up my oven for one head of garlic LOL. Next time I would plan in advance and bake it with something else. FYI this FILLED my food processor almost to overflowing. Next time I will split the balance of the ingredients in half and process it in 2 batches.
Reply
Kathy
Greetings, Laura ... This link describes how to roast garlic in your Instant Pot -- rather than an oven -- in about 30 minutes ... https://www.myrecipes.com/recipe/instant-pot-roasted-garlic
And thank you, Allyson, for posting your hummus recipe (sounds wonderful). I recently gifted an Instant Pot to my son and daughter-in-law for their anniversary. They snack on hummus almost every day, so I plan to take a sample batch when I visit next week!
Reply
Kathy
Greetings, Laura ... Garlic can be roasted in an Instant Pot -- rather than your oven -- in about 30 minutes. Type the search-words "INSTANT POT ROASTED GARLIC" and "MYLIFE" to find one of the sites detailing this method.
Reply
Mary V
Excellent recipe and very easy. I soaked the beans and doubled the recipe. I added smoked paprika and fresh red pepper to half my batch then froze half of each kind. It is hands-down the best hummus I've ever had. Thank you for this-- it'll be a constant in my house.Reply
Allyson
So happy you LOVED it!
Reply
Len
If you can't be bothered soaking overnight, then just put the dry peas in the pot and cook on hi pressure for 35 minutes then natural release (15 min) then let the rest of the pressure escape via full manual release.Use enough water in the post to cover the peas PLUS 1 inch over the top.
Then use them in your hummus.
I used to use the water I used to cook the peas in the final product (all the vitamins you know) but found it thickened up the hummus too much so now I just use fresh cold water.
Reply
