Mini - Homemade Hummus


  • 2 cups dried chickpeas
  • 3 garlic cloves
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • pita bread, carrots, peppers, cucumbers
  • Place the chickpeas and the garlic in the Instant Pot inner pot. Add 5 cups water and stir. Add the vegetable oil. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Bean/Chili button and set the time to 50 minutes.
  • Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
  • When all the pressure is released, carefully remove the lid. Place a colander over a large bowl in the sink. Drain the chickpeas into the colander and capture the chickpea cooking liquid in the bowl, reserving the liquid for later use.
  • Once drained, combine the chickpeas with salt, pepper, 3 tablespoons olive oil, and 1/4 cup of the reserved chickpea liquid in a food processor. If using a blender, this step will need to be done in two batches. Pulse the food processor to blend the ingredients. Then turn the food processor to high, slowly adding the remaining olive oil and reserved chickpea cooking liquid as needed until smooth and of the desired consistency. Before serving, place in bowl, drizzle additional olive oil on top, and season with freshly cracked black pepper. Serve with pita bread, carrots, peppers, and cucumbers.
  • TIP: To try different hummus flavors, consider adding roasted red peppers, hot pepper sauce, or fresh herbs during the blending phase.
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