Here’s a recipe for roasted garlic hummus that will make it so you never have to buy hummus again. Roasting garlic in the oven, and then using your Instant Pot to pressure cook the beans, and combining it with really good tahini and olive oil makes this homemade hummus recipe totally attainable.
a delicious creamy snack, perfect for entertaining! Hope you love this roasted garlic Instant Pot hummus – this homemade hummus recipe is sure to be a staple in your kitchen moving forward.
the inspiration behind this instant pot hummus
I used to categorize food that I only made at home/didn’t see as worth going out for (salads, chicken, pasta), food that I would only go out to eat for (pizza, pho, pastry), and foods that I exclusively bought at the store (hummus, ice cream, bread). Since getting into home cooking more and more in the past year, I’m finding it really fun to take on the latter category – things I would previously have never thought to try to DIY and would only buy at the store — and lots of times, you can do it at home without too much work.
This homemade hummus recipe is really easy to make, and the Instant Pot is what you have to thank for it. By pressure cooking the beans, you have the option to not soak the beans overnight — although if you have the foresight and time to, I still would recommend soaking the beans. Why? Hummus benefits from a really soft garbanzo bean, and while the Instant Pot is great for cutting down the overall time, you still do have to use it for a good hour to get it soft enough to produce a creamy hummus.
how to make instant pot hummus
What you’re going to do is throw the garbanzo beans an in Instant Pot with enough water to cover an inch of it on top, and set it for 1 hour on high pressure. While those are cooking, roast a head of garlic in the oven at 425 for about 20 minutes, until roasty toasty. Then, in a food processor, combine lemon juice, cumin, the roasted garlic, tahini, cold water; then add in the soft garbanzo beans + aquafaba and blitz to combine.
frequently asked questions
- Do I need to use an Instant Pot? No, but then you’ll have to soak and cook them forever. See here for cooking times.
- Could I use canned garbanzo beans? Yes, but canned beans are a little more firm, since they’re meant for eating as is rather than blending. Your hummus will just be less creamy.
- Do I need to use roasted garlic in it? No, but it does taste super good!
- What is aquafaba? It’s the cooking liquid garbanzo beans give off.
Instant Pot Hummus with Roasted Garlic
- 1 ¼ cups dried garbanzo beans
- 1 1/2 teaspoons kosher salt – plus more as needed
- 1 lemon – zest and juice
- 1 full head of garlic
- 1/2 teaspoon ground cumin
- 1/3 cup tahini
- 1/4 cup cold water
- 2 tablespoons extra-virgin olive oil – plus more for serving
- 1 cup aquafaba – garbanzo bean cooking liquid
- as pictured: pomegranate seeds parsley, and torn pita
- Preheat an oven to 425F. Cut a head of garlic horizontally through the middle and put in a small oven-safe dish, and roast until brown and caramelized – about 20 minutes.
- Put the beans into your Instant Pot and cover with water — about 1 inch of water on top. Pressure cook on manual for 60 minutes and let it release naturally.
- In a food processor or blender, combine the lemon, garlic, cumin, and salt and let the mixture sit for 5 minutes without processing. Then add the tahini and process to combine; you'll end up with a thick paste. Add 2 tablespoons ice water and blend it in, and then continue adding ice water, 1 tablespoon at a time, blending until tahini has thinned down to a sauce consistency.
- Add the drained garbanzo beans, cooking liquid, and the olive oil to the tahini and blend to combine, stopping to scrape down the sides of the blender as necessary. If the hummus looks too thick (likely), add more cooking liquid, 1 tablespoon at a time, just keep going until it thins to your liking.
- Plate it with a sprinkle of pomegranate seeds and a drizzle of good olive oil.