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Delicious Olive Garlic Instant Pot Hummus without Tahini

By Michelle Marine

on May 01, 2018, Updated Oct 25, 2023

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If you’re looking for a delicious and easy Instant Pot Hummus without tahini, you’ve come to the right place. It’s so easy to make instant pot chickpeas – and once you have those, you’ll love how frugal and delicious this Instant Pot Olive Garlic Hummus really is.  Make it the next time you need a healthy snack or a party appetizer!

Delicious Olive Garlic Instant Pot Hummus without Tahini

Why make Instant Pot hummus without tahini? Well, you certainly don’t have to. Tahini is a Middle Eastern Paste made from ground sesame seeds. But if you’re like me, you don’t often have tahini on hand. It’s really good, but it’s also a little pricey. If you’d rather add it, I recommend using 3 TBS tahini to make this hummus. But if you don’t have, leave it out! It doesn’t impact that taste of this delicious homemade hummus.

First, let’s make the Instant Pot Chickpeas!

It’s not hard to make chick peas in an instant pot. You can cook them soaked or unsoaked, but unsoaked will take longer to cook. Click here to learn cooking times for all kinds of beans – both soaked and unsoaked. I usually cook unsoaked beans in my Instant Pot. The trick is to increase cooking time and use a natural pressure release.

To make these instant pot chickpeas, combine chickpeas, broth, oil, and salt in the Instant Pot. Cook on manual high for 40 minutes if you’re using unsoaked beans, about 20 minutes if they are soaked overnight. After 15 minutes of natural pressure release, manually release the remaining pressure. Drain the chickpeas, but do reserve 1/2 cup of the broth to thin the hummus.

Now, let’s make the Olive Garlic Instant Pot Hummus 

It’s so easy to make homemade hummus! All you have to do is blend the chickpeas til creamy with an immersion blender or food processor. Then add in remaining ingredients and continue blending, adding in one tablespoon of broth at a time, until you’ve reaching the desired consistency. That’s it! Wasn’t that easy??

Serve  delicious homemade hummus with this cracker and cheese board for less from my friend Nicky at Little Family Adventure, fresh homemade naan, or sliced veggies and you’ll have a real hit.

Here are a few supplies you’ll need to make this hummus.

Instant Pot – you don’t need one, but it does make cooking the chickpeas so much easier. If you don’t have one, just cook them on the stove instead.

Immersion Blender – this is the one I use.

Real Salt – not all salt is created equal. This is my go-to salt brand.

Organic Chickpeas / Garbanzo beans – I’ve read they’re pretty much the same thing. What do you think?

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Yield: 4 servings

Instant Pot Hummus

Print

Delicious garlic and olive hummus made from dried chickpeas in an electric pressure cooker.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 cup dry chickpeas, rinsed and sorted
• 3 cups chicken broth
• 1 tablespoon oil
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• 3 cloves garlic
• 1/2 tsp real salt
• 1/4 tsp cumin
• 2 tablespoons olive oil
• 1/2 cup chopped kalamata olives

Instructions

1. Add chick peas and chicken broth to the inner pot of the Instant Pot.
2. Turn pressure valve to sealing and set manual pressure on high for 40 minutes.
3. Do a natural release when pressure time has finished, letting the rest of the pressure out after 15 minutes.
4. Drain chickpeas, reserving a half cup of chicken broth to thin hummus.
5. Using an immersion blender, blend chickpeas to a creamy consistency. You could also add all ingredients to a food processor.
6. Add in remaining ingredients and blend them together until smooth. Add in a tablespoon at a time of the reserved cooking liquid for a thinner consistency.
7. Chill for an hour prior to serving.

Notes

**You'll need to add a little bit of time to this recipe to account for the Instant Pot reaching pressure, and also releasing pressure.

**If you'd like to add tahini, add 3 TBS Tahini in this recipe.

**If you'd like to make this recipe vegan, swap out the chicken broth for vegetable broth.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 67gCarbohydrates: 52gProtein: 23g

Did you make this recipe?

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