Garlic Hummus Recipe (Instant Pot)

Only a handful of ingredients in this delicious Garlic Hummus. Save money and know exactly what's in your food with this Instant Pot Garlic Hummus recipe!

Course Appetizer
Cuisine Mediterranean
Keyword garlic hummus recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 80 -2 TBS servings (or about 5 cups)
Calories 45 kcal


For Chickpeas

  • 16 ounces dry chickpeas
  • 2 TBS olive oil
  • 3 cups water

For hummus (after chickpeas are cooked)

  • cooked chickpeas
  • 5 cloves roasted garlic
  • 1 TBS cumin
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 TBS olive oil
  • 1/2 cup tahini paste
  • 3 TBS lemon juice
  • 1-3 cups water (start with one cup)

For topping and serving

  • olive oil
  • cumin
  • vegetables for dipping
  • pita bread for dipping


For chickpeas:

  1. When using dry garbanzo/chickpeas, you MUST soak them for at least 8 hours, but preferably overnight. Add the beans to a bowl, then fill the bowl up with water and let them soak.
  2. Strain the beans and rinse, then add the beans to the Instant Pot. Add 3 cups water and 2 TBS oil. Set on manual/high for 20 minutes.

  3. While the beans are cooking, roast the garlic (click for directions).

  4. When time is up, release the pressure manually (flip the valve), then carefully remove the lid.

For Hummus:

  1. Transfer the beans to a high powered blender or food processor. Add the spices, roasted garlic, tahini, lemon juice, olive oil and about 1 cup of water (you will likely need more). Process/blend for 30 seconds, scrape down the sides, add water (a little bit at a time) if needed, blend. Continue to blend/add water as needed to get desired creamy consistency. **I ended up using about 2 cups of water for this recipe, but you may need more or less**

For serving:

  1. Transfer to serving dish, drizzle olive oil and cumin over the top of the hummus and dig in!

Recipe Notes

This recipe yields A LOT of hummus; about 4-5 cups. A typical store bought container of hummus is 1 cup generally.  Feel free to reduce the recipe size, or freeze the extra to have hummus available all the time (see directions above)! Hummus will stay good in the fridge for 5 days.

This recipe has 45 calories, 3g fat, 4g carbohydrates, 1g fiber, 2g protein per 2 TBS serving (does not include toppings or whatever you use to dip into the hummus).