A hummus recipe that is easy, no soak, oil free, AND healthy? Yes, please! This no soak Instant Pot hummus is easy and delicious, and uses the cooking water from the chickpeas to thicken the hummus. No tahini required, so easy, and you have easy homemade hummus ready in about an hour.
I use my Instant Pot for just about everything, including hummus! I add the beans to the pot, pressure cook, then blend them up with the rest of the ingredients. It’s simple, delicious, and couldn’t be simpler.
I love enjoying hummus as a dip for veggies or pita chips. It’s also great to spread on a wrap or a sandwich. It’s a perfect snack anytime of day!
This Instant Pot Hummus Is:
- Inexpensive – its about $2 to make 2 quarts of this hummus! Much cheaper than store bought, and tastier too!
- No Soak
- Made without tahini
- Vegan and naturally gluten-free
- Protein Packed
- Loaded with Flavor
What’s In This Instant Pot Hummus?
- Dried Chickpeas, no soaking required before adding to the Instant Pot!
- Water – don’t discard the cooking water, it’s used to thicken the hummus.
- Fresh Garlic
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soup and chili recipes.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
This is a great pantry staple recipe! It’s made mostly with ingredients from your cupboard, so a quick and healthy snack can be ready anytime!
If you have tahini or oil, you can definitely add it, but I wanted to make a delicious version without the 2. Its really hit or miss if I have tahini, so this hummus recipe can be made easily without it
How Do I Make Pressure Cooker Hummus Without Tahini?
- Add the chickpeas and water to the Instant Pot or Pressure Cooker. Set to Manual, or High Pressure for 45 minutes. Allow the chickpeas to naturally release. Do not discard water after cooking.
- Add the chickpeas and 6 cups of the cooking water to a blender, and blend on high speed for 2 minutes. Add the garlic, lemon juice, tahini (if using), cumin, and salt. Blend for an additional 2 minutes on high speed until all the flavors meld together. If you need more water, add as you blend.
- Refrigerate in an air-tight container for up to 5 days.
Instant Pot Hummus for the Easiest Meal Prep!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week.
The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
More Healthy Chickpea Recipes You’ll Love!
Smashed Chickpea Salad Sandwich (Vegan, Pantry Staple, Gluten-Free)
Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)
Creamy Chickpea & Roasted Tomato Soup (Vegan, Gluten Free, Vegetarian)
Tuscan Bean & Barley Salad (Vegan, GF, Costco Copycat Recipe)
Red Quinoa & Vegetable Salad with Lemon Vinaigrette (Vegan, Gluten Free)
Get the Same Ingredients for this Pressure Cooker Hummus
As always, if you make this vegan and gluten free Instant Pot Hummus recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Instant Pot Hummus Without Tahini
- 1 dried chickpeas
- 8 cups water for cooking, and some for the hummus
- 1 garlic or 8 to 10 large cloves
- 1/3 cup lemon juice juice of 2 lemons
- 1 tablespoon cumin or coriander
- 1 teaspoon garlic salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- Add dried chickpeas and water to the instant pot, cook on High or Manual mode for 45 minutes, and allow the chickpeas to naturally release. Save the cooking water for later, do not discard.
- In a blender, add the cooked chickpeas and 1 cup of the cooking water to start, garlic, cumin, and garlic salt.
- Blend until smooth, adding an additional 2 tablespoons of chickpea water at a time if the hummus is too thick.
Save Money on Organic Produce!I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!
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My son loves humus. It is easy and more cost effective to make it for him
This came out amazing! Tastes better than store bought, without the oil! So glad I tried it.
Mine came out really soupy. Is there any way to thicken it up?
Hi Buffy, I’m sorry to hear that. How much of the cooking water did you add? If you have a can of cooked chickpeas (or any other white bean) you can drain that add that blend it into the hummus to thicken it. Let me know how it turns out.
Something simple to make as well as good for you. Love it