Instant Pot Roasted Garlic Hummus

Hummus from scratch is super easy in the Instant Pot and makes the most creamy, light, and delicious hummus you’ve ever eaten! Making hummus used to require simmering all day long, tending the pot and watching for boil-overs. But with the Instant Pot, you make roasted garlic hummus in about an hour–including roasting the garlic!

Only simple, natural ingredients are needed to make roasted garlic hummus. There’s no questionable preservatives or expensive packaging, only light and airy, delicious hummus. And if you’re making the roasted garlic from scratch, make several extra heads. You’ll be surprised all the ways you can use those extra creamy, delicious cloves.

Don’t have time to soak the beans? You can make hummus from dried beans by increasing the water to 12 cups and increasing cook time to 40 minutes plus a full natural pressure release. However, the texture will not be as creamy, so we recommend using the soaking method except in hummus-related emergencies. (Those exist, right?)

This recipe yields 4-5 cups of hummus, so there’s plenty to share with friends, family or coworkers, or even to package as gifts! Just remember that your hummus will last about 7 days if refrigerated, or can be frozen in individual portions for about a month.

Only simple, natural ingredients are needed.


Roasted Garlic Mixture:

  • 1 medium head of garlic, top sliced off so all bulbs are exposed
  • (you can make up to 6 heads at once and keep the excess for other uses)
  • 1 tbsp olive oil per head of garlic
  • 1 cup water

Chickpea Pot Mixture:

  • 16 oz dry chickpeas, soaked at least 8 hours (preferably overnight), strained and rinsed
  • 3 cups water
  • 2 tbsp olive oil

Seasoning Mixture:

  • 5-7 cloves roasted garlic
  • 1/2 cup tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp cumin
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup water (more as needed)


  • Additional olive oil and cumin for garnish
  • Vegetables and/or pita bread for dipping


  1. Pour one cup of water in the Instant Pot and insert the steam rack. Place the garlic head(s) on the steam rack, sliced side up. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Remove the steam rack and discard the water. Place garlic head(s) in a foil-lined pan, drizzle with olive oil and roast 5-10 minutes in a 450-degree oven until golden brown.
  5. Allow the garlic to cool, then squeeze bulbs from the head. (Refrigerate any extra in an airtight container for up to 2 weeks.)
  6. Meanwhile, add Chickpea Pot Mixture ingredients to the pot.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Transfer chickpeas to a large-capacity blender or food processor. Add the Seasoning Mixture ingredients.
  10. Blend or process for 30 seconds or until smooth, scraping down sides as needed. If needed, add additional water 1/4 cup at a time to achieve desired consistency.
  11. Serve drizzled with additional olive oil and cumin alongside vegetables and/or pita bread for dipping.
  12. Yields 4-5 cups of hummus. Makes a cute gift to fill 4-5 8 oz or 3-4 10 oz mason jars (like these:
  13. Refrigerate any excess up to 5 days or freeze in 1 cup portions covered with a thin layer of olive oil.

*The MANUAL and PRESSURE COOK buttons are interchangeable.