• Instant Pot Hummus Three Ways

Instant Pot Hummus Three Ways

Hummus makes the me a very happy bunny. After besmirching it for years, wondering what all the fuss was about those little pots full of beige clay the supermarket fridge shelves were full of, I dived into a pot being broke and hungry and man alive, was one heck of a hummus habit born! I do believe I must have toasted and polished off a pack of pittas with that one little pot, within a day of opening it. I’ve more than made up for the years I spent not knowing the satisfaction of this unassuming beige dip since then. And just in case you are as crackers about chickpeas as I am, then you need the recipe for Instant Pot Hummus Three Ways

Instant Pot Hummus Three Ways

Once I’d gotten a taste for hummus from store bought pots, it wasn’t long before I started experimenting and making my own.  It’s so worth the effort to cook your own chickpeas rather than using a can. I think the flavour and texture are superior plus you can make exactly as much as you like. A 400g tin of chickpeas makes too much for us two to get through but 50g dried ones means two generous lunches/snacks each over 48hours. Perfecto. 

I used to add my olive oil to the hummus, discarding the cooking liquid which is now known more fashionably as aquafaba. What a fool I was! It wasn’t until I read in Ottolenghi’s Jerusalem that he uses the liquid to thin the purée and reserves the oil for drizzling at the end that I changed my method and let me tell you – it’s magic. Talking about small tweaks that make a massive difference – adding just a touch of ground cumin and ground paprika make those chickpeas sing. Start with the smaller amount of cumin as you’re using these spices as seasoning, not as flavours in themselves – you want a well rounded out flavour to your hummus with a hint of earthiness, not the full on grassiness of too much cumin overpowering the dip. 

Instant Pot Hummus Three Ways

The next crucial ingredient for really tasty hummus is sea salt. I am a bit of a salt-phobe and only add it when a dish wouldn’t be the same without it. Hummus is one of those dishes. It would be super bland without any salt and really quite unpalatable. I love Malden sea salt – it’s the only salt I have in actually. Lemon juice brings some zing and tahini, a sesame seed paste, brings extra richness. I measure it out in generous rounded tbsp and actually, I prefer the darker, unhulled version for more flavour. Now you see how “plain” hummus really isn’t all that plain at all. 

Instant Pot Hummus Three Ways

When I fancy a change or am making a few batches to serve at a party for instance, I will do two other flavours alongside the plain. The first is the simplest – pesto topped hummus. Blitz up a batch of pesto and simply spoon some glossy snooker bay green basil, cheese and pine nut purée on top. It does require blending Middle Eastern meets Italian delights together but frankly, it tastes just wonderful (dip a focaccia in it and you’ll be in heaven!) so don’t let it worry you. A third option would be to take a couple of spoonfuls of my homemade Nandos sauce and blitz it into the chickpeas making Peri-Peri Hummus. It’s hot and spicy and if you enjoy roasted red pepper hummus, then you simply have to try this one!

How do you like you hummus? What’s the magic ingredient that brings yours to life? 

5 from 6 votes
Instant Pot Hummus Three Ways
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Instant Pot Hummus Three Ways

Thick and smooth, luscious hummus topped simply with good olive oil, a few reserved chickpeas. Or be a renegade and top with fresh pesto or even blitz a little of my homemade Peri-Peri sauce in for a hot and fiery hummus! Plus cooked this way, you'll get lots of useable aquafaba, for all your vegan egg white substitute needs! 

Servings: 4 people
Ingredients
  • 50 g dried chickpeas
  • 2 heaped tbsp tahini
  • 1 clove garlic, peeled
  • 1/4 tsp smoked paprika
  • 1/4-1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 lemon, juice thereof
  • 1-2 tbsp extra virgin olive oil
Optional extras/substitutions
  • 2 tbsp fresh pesto
  • 2 tbsp toasted pine nuts
  • 2 tbsp Peri-Peri sauce
Instructions
  1. Begin by covering the chickpeas with 2-3 inches of cold water and leaving overnight to soak. 24 hours is great but 12 will do. 

  2. Drain and rinse your chickpeas then add to the inner pot of your Instant Pot and cover with another couple inches of fresh cold water. Set to Manual and adjust time to 30 minutes, leaving to do a NPR. 

  3. Strain the cooked chickpeas reserving the liquid in a jug or bowl - you will only need a small amount but the rest can be reduced and used as aquafaba in vegan recipes. I take out a spoonful of whole chickpeas at this point and leave to garnish the hummus with at the end. 

  4. Add the chickpeas to a food processor with the twin blades attachment (or a blender) and add the tahini, garlic, paprika, cumin and half the sea salt, then start blitzing. It will be thick and a little gritty but with the motor running, drizzle in about 2 tbsp of fresh lemon juice. 

  5. Measure out about 100ml (a scant half cup) of the reserved cooking liquid and again, with the motor running, drizzle it in very slowly, stopping to check the consistency and scrape the bowl down periodically. I always add at least 50ml but more often than not add the full 100ml - just note that once the hummus is chilled, it will be a lot thicker than it is right now so unless you like it very thick indeed, err on the side of caution and add a little more than you think. 

  6. Taste to ensure you have the balance of flavours right - you may want more salt (it drinks it up!) or more lemon juice. If making Peri-Peri Hummus, you need to drizzle in the 2 tbsp of Peri-Peri Sauce before chilling it. Blitz again if you need to tweak then scrape the finished hummus into a bowl, cover and chill for at least 2 hours. 

  7. For plain hummus, top with a drizzle of extra virgin olive oil and scatter with the reserved whole chickpeas. 

    Or if you prefer, spoon on the 2 tbsp of pesto before adding the toasted pine nuts. 

    Will keep in the fridge for 48 hours covered well in the fridge. 

Recipe Notes

To make Aquafaba

After using as much of the cooking liquid as you need to make the hummus, return the rest to your Instant Pot and press Sauté. Cook until reduced in volume by a half to a third (use the volume markings inside the inner pot to guide you). 

Chill overnight in the fridge to allow it to thicken up before using. It can be frozen at this stage. 

Top Tip - if you want extra thick aquafaba, you could cool the chickpeas in their cooking liquid for 12 hours before straining and making the hummus and aquafaba. 

Instant Pot hummus with three different flavours

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26 Comments

  1. Kavey at Kavey Eats 23/02/2017 at 09:39 - Reply

    I love hummus, and fresh homemade is so much better than shop bought… your variations look really great, definitely ones to try!

    • Just Jo 23/02/2017 at 09:43 - Reply

      Isn’t it just Kavey? I could eat it everyday lol…

  2. jane @ littlesugarsnaps 23/02/2017 at 10:08 - Reply

    Homemade hummus is far superior to shop bought and your version looks fab – thanks for that tip regarding the olive oil.

    • Just Jo 23/02/2017 at 14:58 - Reply

      Thanks Jane – and you’re welcome! I much prefer my oil on top than in the hummus 😀

  3. Deanna 23/02/2017 at 10:24 - Reply

    I love hummus!! This sounds sooo good!!! Mmmm

    • Just Jo 23/02/2017 at 14:57 - Reply

      It’s hard to stop dipping into alright 😉

  4. Sue Nicholson 23/02/2017 at 10:53 - Reply

    Chopped fresh coriander is my favourite addition and a wholly un-genuine blob of creme fraiche. It freezes well so I use tinned chickpeas.

    • Just Jo 23/02/2017 at 14:58 - Reply

      Oh Hungry Hubby adores coriander – lemon and coriander hummus is another favourite here!

  5. Sarah 23/02/2017 at 11:53 - Reply

    I love your methods of making this…had no idea about the aquafaba! Thanks so much for all of the great info!

    • Just Jo 23/02/2017 at 14:59 - Reply

      You’re so welcome Sarah – it’s great that you don’t even need to waste the cooking liquid 🙂

  6. I love hummus, it always tastes SO good. Could you add roasted peppers to this?

    • Just Jo 23/02/2017 at 14:59 - Reply

      Of course! I would add only one small roasted pepper to this amount and you’d probably need less liquid to thin down the hummus when blending at the end.

  7. I love hummous. I love chickpeas, and they are so cheap, and hummous is so easy to make, we’re on a winner already. Homemade hummous is the best. I love adding flavours, whichever is handy or I fancy. So it may be herbs, to chilli to caramelised onions. All so yummy.

    • Just Jo 23/02/2017 at 15:00 - Reply

      Cheap, I forgot to mention in the post just how frugal it is to make your own too! A massive saving compared to store bought versions 🙂

  8. Mary * Goodie Godmother 27/02/2017 at 20:03 - Reply

    Being that my mother is Middle Eastern in background, I grew up eating hummus, but I love that it’s so mainstream now. My favorite is still made how we do at home – classic, with loads of lemon if my mom is the one making it haha. I also like roasted garlic hummus quite a bit too, but now I want to try some of these variations, especially the peri peri hummus. I think my husband would love it! Also, I need to try making my own aquafaba to use in cooking experiments. 😉

    • Just Jo 01/03/2017 at 08:30 - Reply

      Oh how wonderful it must be to have grown up with all that food heritage around you Mary, you lucky gal! Caramelised garlic – why didn’t I think of than?! I keep meaning to make it in my Instant Pot now I have a good reason to try it!

  9. April @ Girl Gone Gourmet 03/03/2017 at 11:55 - Reply

    I haven’t made hummus before, but it’s on my list for next week – trying a roasted red pepper version, but will be using canned beans because I don’t have one of those Instant Pots! I am seeing them everywhere now and I get why – looks like it makes really easy work of those beans 🙂

    • Just Jo 03/03/2017 at 15:20 - Reply

      Oh you will be hooked once you try it April! I just had a big dollop with carrots for my lunch – it’s so delicious. Do try it with chickpeas cooked from dried yourself, it makes a real difference x

  10. Jennifer 07/03/2017 at 14:20 - Reply

    Hummus is one of my favorite snacks! I’ve made a couple of my own recipes before but yours look delish. I really need to get me one of these instant pots everyone is talking about.

    • Just Jo 07/03/2017 at 21:30 - Reply

      Thank you Jennifer – I hope you give it a whirl. And do join us on the dark side and buy an IP 😉

  11. Shaz 12/03/2017 at 08:11 - Reply

    Little tip I discovered when I thought I had tahini in the fridge and it wasn’t!! was to use sesame oil a couple of drops gives you the required taste, I have also in a snap decision to have some hummus was to cook the chickpeas un soaked in the pot up the water content and cooking time to 40-45mins jobs a good’un

    • Just Jo 12/03/2017 at 19:34 - Reply

      That’s a brilliant tip Shazza, thank you! And very timely as I has run out of tahini and I can’t find any locally! :O

  12. Sandra 13/03/2017 at 12:38 - Reply

    I usually buy sweet chilli hummus, do I just add sweet chilli sauce to your recipe and if so how much would you suggest. X

    • Just Jo 13/03/2017 at 12:53 - Reply

      Hi Sandra! I would add 1-2 tbsp of sweet chilli and taste to see if that’s enough. If it’s a really sweet one I’d leave it at that but for firey ones, I’d add a bit more, as I love chilli anything!

      • Sandra 13/03/2017 at 13:29 - Reply

        Thanks so much, can’t wait to try my own. I’m a bit of a chilli fiend myself. Do you know if it freezes well?

        • Just Jo 13/03/2017 at 21:28 - Reply

          No problem. I haven’t frozen hummus myself but my friend Sue does it and she’s an excellent cook so if she says it works, I’ll go with that!

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