Annabeth: My fatal flaw. That’s what the Sirens showed me. My fatal flaw is hubris. 
Percy: The brown stuff they spread on veggie sandwiches?
Annabeth: No, Seaweed Brain. That’s HUMMUS.

– Rick Riordan, The Sea of Monsters.

Not a baked good, perhaps, but this flavorful homemade hummus is so delectable and such a great pairing with these homemade crackers that I couldn’t resist posting the recipe. It’s so vastly superior to store-bought hummus that it’s on constant menu rotation at my house. Even better, this recipe makes quite a bit so you could always freeze some for later.

The Steps

• Soak 8 oz. dried chickpeas in cool water overnight.
• Drain the chickpeas, add a peeled clove of garlic, and cook in a 6-quart pressure cooker at high pressure for 25 minutes.
• Let the steam release naturally for 30 minutes.
• Reserve 1 cup of the cooked-bean liquid and add beans to a food processor.

• Blend the cooked chickpeas, peeled garlic cloves, lemon juice, salt and tahini.
• Thin with the reserved liquid and process until smooth.

Reality Bakes

I’ve seen lots of recipes out there claiming you don’t have to soak your chickpeas before pressure cooking them, you just have to cook them for longer. For a super smooth hummus, I find soaking the beans overnight is the way to go. The natural release of pressure also gives a better texture.

Print Pin

Instant Pot Hummus

Silky, creamy hummus with gorgeous flavors of garlic, lemon, and tahini.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Soaking Time 8 hours hours

Servings 8

Author Jen Leigh

Ingredients

• 8 ounces dried chickpeas
• 1 tbsp kosher salt
• 3 cloves garlic, peeled
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup tahini
• 1 tsp fine salt
• Olive oil, for drizzling (optional)
• Sumac or cumin, for sprinkling (optional)

Instructions

• Pick out any stones or debris from the dried chickpeas, and rinse them. Add beans to the Instant Pot (6-quart), add 4 cups of cold water and a tablespoon of kosher salt, and cover. Let soak overnight, or 8 to 12 hours.
• Drain the soaked chickpeas and return to the Instant Pot. Add one clove of peeled garlic, and cover with 3 cups of fresh water.
• Cook the beans for 25 minutes under high pressure. Allow the natural release of pressure for at least 30 minutes.
• In the meantime, add remaining peeled garlic cloves and lemon juice to the bowl of a food processor and let soak.
• Release any remaining pressure and take the lid off the pressure cooker.
• Reserve 1 cup of the bean broth, then drain the soft, cooked beans. Discard any skins that have fallen off and add beans to the food processor with the lemon juice and garlic cloves. Add the tahini and 1 teaspoon salt and puree until mixture is fairly smooth, about 5 minutes.
• Scrape down the bowl, then slowly add the reserved bean liquid a tablespoon or two at a time, with the processor running, to thin it. Continue to thin and process until hummus is smooth, creamy, and light in color, at least 5 minutes.
• Transfer the hummus to a serving dish and drizzle with olive oil (optional). Sprinkle a bit of sumac or cumin across the top (optional). Store in an airtight container in the refrigerator for up to a week.

Course Appetizer

Cuisine Middle Eastern

Keyword hummus, instant pot, pressure cooker

Did you make this recipe? Share! Tag @realitybakes1 on Instagram.