Instant Pot

Hummus (Fast & Slow)

4 Cups

FAST: 1½ hours
Slow: 6¾ to 7¼ hours 15 minutes active

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This Israeli-style hummus has a smooth, almost sour cream-like consistency, and since it is not seaoned with raw garlic or laden with excessive olive oil, the headline flavor is the nuttiness of the chickpeas and tahini. Tahini can be found near the peanut butter or in the international aisle at most supermarkets. Look for a brand made from toasted sesame seeds; we like Kevala, but Soom and Aleppo are good, too. Make sure to stir the tahini well before measuring. Like natural peanut butter, it separates on standing and requires stirring to incorporate the oil on top with the solids at the bottom. For a few flavorful twists on hummus, see the recipes below.




Don't allow the chickpeas to cool before processing; they puree better warm. And for the smoothest, lightest consistency, don't stop short of processing for the full 3 minutes during the first stage.

FAST: 1½ hours
Slow: 6¾ to 7¼ hours

15 minutes active


  • 1

    cup (about 8 ounces) dried chickpeas, rinsed and drained

  • ½

    teaspoon baking soda


Jovanna K.
December 18, 2022
Best Hummus
So spoiled now! Can’t even think about eating store bought gritty hummus anymore. This recipe is especially good eaten warm! It’s great as written but you always have the option to add your favorite flavors. So creamy!
Susan K.
June 30, 2022
Perfect hummus
This recipe is spectacular! It’s so easy to cook the garbanzos in the Instant Pot, and the flavor is amazing. I use Soom tahini.
Mark A.

I'm not sure what I did wrong here but I made this following the (fast) recipe exactly. My hummus was actually vile. Tasted like bean paste and nothing else. Not sure what I did wrong. I went back to my normal recipe including liberal olive oil, garlic and lemon juice and was much happier. Thoughts?

Katharine K.

We’re the peas you used the second round from the same bag? I made some that was off and made another batch with another bag and it was great.

Also, this is a pretty basic recipe, so if you’re accustomed to more seasoned stuff then it makes sense it would taste bland to you. I love it warm with roasted cherry tomatoes and more oil on top sprinkled with sumac. But that’s me.

Nancy J.

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Sean P.

I'd personally disregard Mark A.'s and Bernard W.'s comments; we have only had total success with this recipe, at least for the base hummus. Can't speak to the toppings. It's much more similar to the hummus we had in Israel. It doesn't need any additives, e.g., garlic, olive oil, etc. There are other good hummus recipes that do include those ingredients, but this doesn't, and I'd recommend making it as written.

Malcolm B.

Made as directed and while bland tasting of chickpeas and tahini and lemon - that is the point. This is a hummus to dress as you wish. I took a cup and mixed in some adobo from canned chipotle and roasted garlic. Used that as a spread on tortilla with spinach,turkey, avocado as a wrap. Another cup got chopped kalamata's parsley more lemon for a sorta greek mezze plate. They rest gets more lemon and is around for snacking.

I'm trying the fast Instant Pot method at the moment. Hope it turns out as good as the first, slow method batch.

David D.

Can I use a vita mix if I don’t have a food processor?

Lynn C.

Hi David -

We haven't tested it in a Vitamix, but it *should* work. Just make sure to stream the cooking liquid and lemon juice in while the machine is still running.

The Milk Street Team

Johanna R.

Why do I add baking soda to the chickpeas when they are cooking? What is it for?

Lynn C.

Hi Johanna -

We add baking soda to the cooking liquid for softer skins and creamier interiors. Just a little bit of baking soda pays off handsomely. First, during the 5-minute precook, the baking soda and salt in the cooking liquid combine with the pectin in the skin to make the skin more elastic so it can expand without breaking (called blowout). Second, baking soda, already alkaline, becomes much more so after being heated in boiling water. The strong alkali breaks down the pectin that strengthens the cell walls of the beans, both in the skin and in the interior, resulting in beans that are soft, creamy and cook more quickly.

The Milk Street Team

Jim C.

This is a wonderful hummus recipe. The hummus is creamy and flavorful and very similar to the hummus my daughter and I had in Tel-Aviv. The texture is "pourable" out of the blender and a wonderful backdrop to any additional flavors you might wish to add.

I added a handful of sauteed chickpeas mixed with mild Hatch Chile powder, ground coriander, cumin, white pepper, and extra virgin olive oil. Added that to the hummus and some chopped parsley and a healthy pinch of Maldon sea salt flakes. Awesome, tasty, simple, and easy.

I went with the Fast Cook method. This is a keeper for me.