Pressure-Cooker Hummus

Pressure-Cooker Hummus

1 Review
From:, May 2018

Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option.

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups dried chickpeas
  • 6 cups water
  • ¾ cup lemon juice
  • ½ cup tahini
  • ½ cup extra-virgin olive oil, plus more for garnish
  • 1 teaspoon salt
  • 2 cloves garlic, crushed
  • Chopped fresh parsley for garnish


  • Prep

  • Ready In

  1. Place chickpeas and water in the bowl of a multicooker. Cook on high pressure for 45 minutes. Let the pressure release naturally. Reserve 1 cup of the cooking liquid, then drain the chickpeas.
  2. Place the chickpeas, lemon juice, tahini, oil, salt, garlic and half of the reserved cooking liquid in a food processor. Process until smooth. If the hummus seems thick, add the remaining cooking liquid. Garnish with parsley and a drizzle of olive oil, if desired.
  • To make ahead: Cover and refrigerate for up to 5 days.
  • Equipment: Electric pressure cooker (multicooker)

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 152 calories; 11 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 9 mcg folate; 0 cholesterol; 2 g sugars; 0 g added sugars; 5 IU vitamin A; 5 mg vitamin C; 26 mg calcium; 1 mg iron; 137 mg sodium; 173 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, ½ lean protein, ½ starch

Reviews 1

July 23, 2019
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By: avi newman
The pressure cooker did a good job but I have two concerns with this recipe: 1. It needs 1/2 to 3/4 tsp of Cumin 2. If you don't soak the beans overnight with baking soda they might still give you gas. Of course the soaking will also cut down the 40 min cook time.
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