Pressure Cooker Homemade Hummus
- 8 cups water
- 2 cups dried chickpeas
- 5 tablespoons extra-virgin olive oil, divided
- 2 teaspoon kosher salt, divided
- ½ cup tahini
- 5 tablespoons lemon juice
- 5 garlic cloves, crushed
For best results, we recommend using:
- Put water, chickpeas, 2 tablespoons olive oil, and 1 teaspoon salt in a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 35 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Reserve ½ cup of the cooking liquid in a small bowl and drain chickpeas.
- Puree chickpeas and half the reserved cooking liquid in a food processor until no large chickpeas remain; add remaining cooking liquid, tahini, lemon juice, garlic, and remaining teaspoon salt. Process hummus until smooth, 7 to 8 minutes.
- Stir remaining 3 tablespoons of olive oil into the hummus to serve.
Tahini is an ingredient used in Mediterranean and Middle Eastern cuisine as well as food from the Balkans, South Caucasus and Northern Africa. It is made from toasted ground hulled sesame seeds. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.
What others are saying
A LO says:
I Followed the recipe and found this to be a lot of effort my hummus was kind of dry not sure if I’ll try this again I think it’s easier to buy at the store.
Krista Holsteen says:
Amazing! I substituted half of the lemon juice with lime juice because I ran out of lemon but it added a lovely flavor. I also added roasted red pepper and topped it off with spicy tomatillo salsa when serving and it was delicious! The beauty of this recipe is the customizable nature of hummus. Try adding your own favorite flavors!
Tara Evans says:
This was the best hummus I ever had, even better than the hummus I had when we went to Israel! I added two roasted and peeled red peppers, which gave it a beautiful color, and added flavor. I was skeptical if you could use dried beans and have them cook in such a short time, with no soaking, but it worked beautifully. And way better than using canned beans, which most times gives a metal taste to the hummus. This is my new favorite hummus recipe!
Hector Jonass says:
I halved this recipe because I was afraid it would make far more than we'd be able to eat. This is a very good base recipe for hummus. I love making it with dried beans rather than paying $4 for a cup of the stuff, I get better flavor and more flavor for a fraction of the cost (get the big jar of tahini at a halal/middle-eastern grocery & SAVE!). I made this plain, but one of my favorite homemade hummus tricks is blending roasted red pepper into the hummus. Great flavor boost!
Randall Hauk says:
Made this as a last-second addition to food being taken to a dinner party. Blended some mama lil's peppers into the hummus and garnished with a little more. Strongly recommend you add that trick to your hummus arsenal. The fact you can get hummus from dried beans in well under an hour with no soaking is revolutionary. Hummus has been a go-to snack for us for years, but because of a sesame allergy, we have had to make our own almost exclusively. (yeah, made it without tahini and it's still great).
Sam Dalton says:
First time making hummus. Really good recipe, tastes better than store bought. Never going to buy pre-packaged hummus again!
Janet Gainsley says:
An amazing take on creating hummus. Loved how it turned out using the pressure cooker. Add fresh veggies and you are all set.
Katie Hason says:
Solid hummus recipe and it makes a lot! This recipe is great for parties and other gatherings. Also really cool that you don't have to soak the beans overnight. I was short on time, so this was perfect.