Do you love lemony, garlicky hummus? You will absolutely adore this recipe!
This recipe is super easy to make in your Instant Pot and food processor. If your family goes through a lot of hummus (like mine!), you will love being able to make it yourself at home.
This recipe is brought to you today by my friends at Wild Harvest®. They make some of my favorite organic and free-from products and I'll show you how to use their dry organic garbanzo beans (and more!) to make your own garlic hummus at home.
To find Wild Harvest products near you, use the store locator on their website.
Looking for more Instant Pot recipes?
I have a recipe for the best ever hearty beef chili that you can make in your Instant Pot! Get that recipe here >> Hearty Beef Chili with Stew Meat
One of the reasons I love Wild Harvest is because they make organic food easily accessible by making it affordable!
A bag of Wild Harvest dry organic garbanzo beans isn't expensive at all, and one bag can easily make three batches of hummus.
This is great if your family loves homemade hummus like mine does! We go through a LOT of hummus in my house.
This easy hummus recipe has just the right amount of flavor from lemon and garlic. Of course, I always encourage people to adjust recipes to make their homemade hummus their own.
If you try this recipe, please leave me a comment to let me know how it turns out and what things you tweaked (if any!).
How to Make Easy Garlic Hummus in Your Instant Pot
Homemade Hummus Ingredients
- 1 cup Wild Harvest Organic Garbanzo Beans
- 4 cups water
- 4 cloves garlic, peeled
- 1 large organic lemon
- 1/4 cup Wild Harvest Organic Tahini
- 4 Tbsp Wild Harvest Organic Extra Virgin Olive Oil, divided
- 1/2 tsp sea salt
- 1/2 tsp Wild Harvest Organic Ground Cumin
- 1 small bunch Wild Harvest Organic Parsley (for garnish)
Yield: About 2 cups of finished hummus.
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.
Directions
Homemade Hummus in Instant Pot Step 1:
Measure out one cup of dry garbanzo beans.
Using organic garbanzo beans is really important to me because conventional chickpeas are often treated with pesticides like glyphosate that I would prefer to avoid.
I love that Wild Harvest carries dried organic garbanzo beans at an affordable price!
One bag of Wild Harvest Organic Garbanzo Beans will make about three batches of homemade hummus.
Add the one cup of dry garbanzo beans, four cups of water and three peeled cloves of garlic to the inner pot of your Instant Pot.
I love that Wild Harvest carries dried organic garbanzo beans at an affordable price!
One bag of Wild Harvest Organic Garbanzo Beans will make about three batches of homemade hummus.
Add the one cup of dry garbanzo beans, four cups of water and three peeled cloves of garlic to the inner pot of your Instant Pot.
Homemade Hummus in Instant Pot 2:
Lock the lid onto your Instant Pot and turn the vent to sealed (NOT venting).
Press manual and set it to high pressure for 40 minutes.
It's going to take about an hour for your garbanzo beans to be ready. They will keep even if you don't come back for a while (just leave them in the Instant Pot on warm to wait for you!).
Go find something else to do - maybe go shopping for a pretty rainbow assortment of veggies to go with your yummy garlic hummus that you're about to make!
Once the Instant Pot timer has run out, let the pot sit until the pressure naturally drops (also known as "natural pressure release" or NPR) and you can open the lid.
Press manual and set it to high pressure for 40 minutes.
It's going to take about an hour for your garbanzo beans to be ready. They will keep even if you don't come back for a while (just leave them in the Instant Pot on warm to wait for you!).
Go find something else to do - maybe go shopping for a pretty rainbow assortment of veggies to go with your yummy garlic hummus that you're about to make!
Once the Instant Pot timer has run out, let the pot sit until the pressure naturally drops (also known as "natural pressure release" or NPR) and you can open the lid.
Homemade Hummus in Instant Pot 3:
Use a zester to zest the peel of your lemon. This is another time that using organic makes a lot of sense. Any time you eat the peel (like the zest), you should think "organic."
Once you are done zesting the peel, cut the lemon in half and squeeze out all the juice.
Once you are done zesting the peel, cut the lemon in half and squeeze out all the juice.
Homemade Hummus in Instant Pot 4:
PRO TIP: It's really common for packaged tahini to settle while on the shelf in the store. Do yourself a favor and give it a good stir with a butter knife before you measure it out.
Add 1/4 cup of stirred Wild Harvest Organic Tahini, all the juice you got out of your lemon, your last peeled garlic clove, 1/2 teaspoon of sea salt, and 1/2 teaspoon Wild Harvest Organic Cumin to your food processor.
Process on low for 1-2 minutes until smooth and whippy.
Process on low for 1-2 minutes until smooth and whippy.
Homemade Hummus in Instant Pot 5:
Use a slotted spoon to remove the cooked garbanzo beans and cooked garlic cloves from the Instant Pot (keep the water in the Instant Pot for now). Add them to the tahini mixture in the food processor.
Add two tablespoons of Wild Harvest Organic Extra Virgin Olive Oil. Process on high for two-three minutes or until it looks very smooth and you can't see any tiny chunks through the side of the food processor.
If it's still a little chunky after three minutes, add one tablespoon of leftover cooking water from the Instant Pot to the hummus and process again.
Repeat this process until the hummus is your desired texture.
Taste it and add more salt, garlic or cumin as desired.
Add two tablespoons of Wild Harvest Organic Extra Virgin Olive Oil. Process on high for two-three minutes or until it looks very smooth and you can't see any tiny chunks through the side of the food processor.
If it's still a little chunky after three minutes, add one tablespoon of leftover cooking water from the Instant Pot to the hummus and process again.
Repeat this process until the hummus is your desired texture.
Taste it and add more salt, garlic or cumin as desired.
Homemade Hummus in Instant Pot 6:
To make an impressive, restaurant-style hummus presentation, mound the finished hummus up on a small salad plate.
Smooth it out and then drag a spoon through it in a swirl pattern.
Smooth it out and then drag a spoon through it in a swirl pattern.
Top your beautiful swirl with an additional two tablespoons or so of Wild Harvest Organic Extra Virgin Olive Oil.
Finally, sprinkle it with the lemon zest and some chopped curly parsley.
Yep. That's what I'm talking about. Look how beautiful that is! And it was easy!
For an even bigger "wow" factor, serve your beautiful homemade hummus with a rainbow assortment of veggies like radish quarters, carrots, bell peppers, cucumbers, and purple carrots.
Any time you can turn something into a rainbow, it's automatically more attractive, especially for kids. My kids begged me to be able to eat the rainbow veggies and hummus for dinner!
Enjoy!
If you love this easy garlic hummus recipe, be sure to pin it to save it for later!
Easy Garlic Hummus in an Instant Pot
Yield: 8
prep time: 20 Mcook time: 40 Mtotal time: 60 M
This delicious lemon garlic hummus recipe is easy to make in your Instant Pot. Get ready to save tons of money making your own hummus.
ingredients:
- 1 cup organic Garbanzo Beans*
- 4 cups water
- 4 cloves garlic, peeled
- 1 large organic lemon
- 1/4 cup organic Tahini*
- 4 Tbsp organic Extra Virgin Olive Oil, divided*
- 1/2 tsp sea salt
- 1/2 tsp organic Ground Cumin*
- 1 small bunch organic Parsley (for garnish)*
instructions:
How to cook Easy Garlic Hummus in an Instant Pot
- Add one cup dry garbanzo beans, four cups of water and three peeled cloves of garlic to inner pot of Instant Pot.
- Lock lid onto Instant Pot and turn vent to sealed (NOT venting).
- Press manual and set to high pressure for 40 minutes.
- Once Instant Pot timer has finished, let pot sit until pressure naturally drops (also known as "natural pressure" or NPR) and open the lid.
- Zest peel of lemon. Cut lemon in half and squeeze juice out.
- Add 1/4 cup of stirred Tahini, lemon juice, last peeled garlic clove, 1/2 teaspoon sea salt, and 1/2 teaspoon Cumin to food processor.
- Process on low for 1-2 minutes until smooth.
- Use slotted spoon to remove cooked garbanzo beans and cooked garlic cloves from Instant Pot (keep the water in the Instant Pot for now). Add to tahini mixture in food processor.
- Add two tablespoons of Extra Virgin Olive Oil. Process on high for two-three minutes until it looks very smooth. If still chunky after three minutes, add one tablespoon leftover cooking water to hummus and process again. Repeat this process until hummus is the desired texture.
- Taste and add more salt, garlic or cumin as desired.
- Mound finished hummus on small salad plate. Smooth it out and drag a spoon through it in a swirl pattern.
- Top swirl with additional two tablespoons of Extra Virgin Olive Oil. Sprinkle with lemon zest and some chopped curly parsley.
NOTES:
* Look for these products from Wild Harvest
PRO TIP: It's common for packaged tahini to settle. Give it a good stir with butter knife before you measure it out.
Calories
200
200
Fat (grams)
12.6
12.6
Sat. Fat (grams)
1.7
1.7
Carbs (grams)
17.9
17.9
Fiber (grams)
5.3
5.3
Sugar (grams)
2.9
2.9
Protein (grams)
6.3
6.3
Sodium (milligrams)
133
133
Cholesterol (grams)
0
0
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients.
Copyright 2019
About the Author:
Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
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Sponsored post disclosure: The contents of this post were brought to you in partnership with Wild Harvest. This recipe and photos are my copyrighted material. All opinions expressed are 100% mine and reflect my authentic experience with this brand. I only recommend products I personally enjoy and think my readers will as well. For more information, see my full sponsored post and review policy
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