Hummus and a handful of vegetables make a great lunch or snack, which is why we always like to have this Vegan Instant Pot Hummus with Roasted Garlic on hand. Store bought hummus can be loaded with salt and preservatives – and it’s expensive – but you can get 4-5 cups out of a single batch for just a few bucks and freeze it in smaller portions.
You can mix it up with different flavors and add-ins, but the classic garlic is a great place to start, and a generous 1/4 cup helping is just under 100 calories. This recipe can be made in a blender, but a food processor is easiest.Print
Instant Pot Hummus with Roasted Garlic
- 16-ounce bag dried chickpeas (garbanzo beans), soaked 8-12 hours
- 6 cups water, divided
- 1/2 cup tahini paste
- 3 tbsp extra-virgin olive oil, divided
- 3 tbsp fresh lemon juice
- 5–7 cloves garlic, roasted
- 1 tbsp cumin
- 1/2 tsp salt (more to taste, if needed)
- 1/4 tsp ground black pepper (more to taste, if needed)
Cooking the Chickpeas
- Note: This is not a no-soak recipe. This recipe assumes chickpeas have been rinsed, soaked 8-12 hours, rinsed again, and drained. Do not attempt with unsoaked chickpeas.
- Add soaked and drained chickpeas, 2 tablespoons oil, and 3 cups water to Instant Pot.
- Set to Manual/High for 20 minutes. When cooking time is up, immediately vent manually, drain, and return chickpeas to the pot.
Roasting the Garlic
- While chickpeas are cooking, place oven rack in top position and preheat oven to 400 degrees F.
- Peel 5-7 cloves of garlic (depending on preference and size of cloves) and place on a sheet of aluminum foil. Lightly drizzle with olive oil and fold foil to make a pouch. Place sealed pouch on a baking sheet and roast the garlic for 10 minutes. Flip the garlic and reseal pouch, then roast another 10 minutes. Check to see if garlic has softened, and return to oven if needed, up to another 10 minutes. Watch closely near the end.
- Once the garlic is very soft, remove from oven and cool in sealed pouch. The oil is liquid gold, and we don’t want to lose a drop.
Making the Hummus
- In a blender pitcher or food processor, combine 1 cup water, tahini paste, 1 tablespoon oil, cumin, salt, pepper, garlic cloves, and as much oil as you can scrape from the foil with a rubber spatula. Pulse until smooth.
- Transfer to a measuring cup (do not rinse the processor bowl/pitcher) and set aside. Measure 2 cups of water in another measuring cup and set aside.
- We’re going to do this in 3 batches to make sure the hummus is as smooth as possible. Place a large mixing bowl nearby for transferring each processed batch. Add a third of the chickpeas and tahini mixture to the processor/blender and pulse until combined. Add plain water (from the 2-cup reserve) about 1/4 cup at a time. Once the mixture begins moving well in the processor/blender, resist the urge to add more water. Continue blending and scraping down sides every 30 seconds or as needed, until smooth. Transfer to mixing bowl.
- Repeat with the other two batches, making sure to scrape all the tahini mixture out of the measuring cup on the last batch. Be conservative with the reserved water in each batch.
- Once all batches are complete, mix together to combine. If you have a large food processor, you can transfer the whole bowl back, add water if needed, and give it one last spin to combine. If not, adjust with more water if needed and finish by hand. You may have up to a cup of water left over.
- Store in an airtight container in fridge for up to 5 days.
- Portion into zip top freezer bags and remove air to freeze up to 3 months.
- When splitting into the 3 processing batches, you can season each batch differently, if desired. Just keep them separate and add reserved water after additional ingredients. For instance, roasted red pepper would need less water added. Come back and tell us how you mixed it up!
Keywords: Hummus, roasted garlic, vegan, Instant Pot