Instant Pot Hummus is a new favorite in our house, and the result is so creamy, you’ll be blown away.
This hummus is made with chickpeas. “What,” you might be thinking, “I thought this was a paleo website.”
Well, remember how I’m rebranding this year? The focus is going to be a bit broader than just paleo going forward to one centered on personalized nutrition…but still gluten-free and not loaded with desserts.
Trust me…this isn’t going to become a Buzzfeed-esque food p*rn site
So, if it’s real, whole, nutrient-dense foods that are properly prepared, it may show up in the future.
And that’s important going forward. Figuring out which foods work best for your body matters a lot. Paying attention to how certain foods make you feel and reconnecting with your inner voice is critical.
Diets with strict yes/no food lists that promise to help you lose 10 pounds in 7 days? Fk that. (Of course, therapeutic interventions like AIP or GAPS certainly have a place, but you’re meant to transition off those eventually as well.)
You see, the point is that folks have gotten a little too carried away with arguing about what is or isn’t paleo that they haven’t asked the most important question: “What’s right for me?” More on this idea here.
All this is to say that going forward, as we undertake this massive transition from Stupid Easy Paleo to the new site, that you’re going to see some different recipes, and more articles about personalized nutrition, fitness, self-care, mindset, and more. Completion date for the switch is sometime in October (tentatively).
If you have questions about legumes, here’s a really great article. I’d encourage you to read if you’re confused. Bottom line…chickpeas may or may not work for you. That’s why nutrition is personal.
Okay, so back to this Instant Pot Hummus! If you’re like nope no way, I can’t eat chickpeas, not to worry. This recipe for Beet Hummus is one that I’m obsessed with and has no legumes. Problem solved.
You could buy pre-cooked chickpeas from the store but they tend to be a little tough. I found through my testing that soaking dried chickpeas overnight – or up to 24 hours – then blitzing them in the Instant Pot (this is the one I have) for 20 minutes made the creamiest, smoothest hummus I’ve ever had.
Cooking the chickpeas in the Instant Pot works super well because the high pressure really tenderizes the beans.
Plus, dried chickpeas are very inexpensive. Even the organic ones can be quite affordable.
If you want to go the extra mile for this Instant Pot Hummus, you can sprout the chickpeas before you make them into hummus. Follow a similar process to this, except sprouting time should be around 48 hours, not 5 days like for broccoli sprouts.
Soaking and sprouting legumes helps to deactivate some of the phytic acid which binds nutrients, making them hard to absorb through your digestive system.
And if you don’t have an Instant Pot, you can totally cook these in a slow cooker. See more on alternative methods here.
I kept the flavors of this Instant Pot Hummus on the classic side: garlic for a bit of sharpness, tahini (sesame seed butter) and cumin for earthiness, and lemon for tang.
To add just an extra bit of lemon flavor, I add the zest of the lemon, too. Simply run the lemon skin across a microplane. The essential oils in the zest give it such a great lemon flavor that you can’t get from the juice alone.
I served my Instant Pot Hummus with a bunch of crunchy veggies like radishes, cucumber, and endive. But feel free to change it up and serve with whatever veggies you like. Or maybe go a little crazy and plate it up with some gluten-free crackers or plantain chips. Do you, boo.
- 2 cups dry chickpeas
- 1/3 cup tahini
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- Zest & juice of 1 lemon
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp sea salt
- Reserved cooking liquid (about 1/4 cup)
- For garnish: thinly sliced lemon, Za'atar seasoning, olive oil, raw veggies or gluten-free cracker for dipping
Soak the chickpeas:
Place the dried chickpeas in a medium bowl and cover with 6 cups of filtered water. Let them sit on the counter for 8 to 24 hours. I like to let them sit overnight. After the chickpeas have soaked for 8+ hours, discard the soaking water.
Cook the chickpeas:
Add the soaked chickpeas to your Instant Pot along with 2 cups of filtered water. Cook on Manual (high) for 20 minutes. You can quick release the pressure or let it release naturally. Use a slotted spoon to remove the chickpeas from their cooking liquid and put them in a bowl to cool. SAVE the cooking liquid for the next step.
Make the hummus:
Into a food processor or blender, add the cooked and cooled chickpeas, tahini, olive oil, garlic, lemon zest & juice, cumin, paprika, and salt. Turn on the food processor and let it run for about 30 seconds. Scrape down the sides.
Now, add some of the reserved cooking liquid to get the perfect creamy consistency. I turn on the food processor so it's running and add the cooking liquid one tablespoon at a time until it's the smooth texture I like. Usually, it takes 3 tablespoons, but sometimes it's a bit more or less.
Plate the hummus in a large bowl. If you want to get fancy, float some olive oil on top and garnish with thinly sliced lemon and Za'atar seasoning.
This hummus will keep for 5 to 7 days in the refrigerator in a glass lock container.
And here’s a little bonus picture of Ellie Hopkins doing her cat thing.
Have a question about this Instant Pot Hummus? Let me know in the comments below.
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