The Creamiest Hummus (Better Than Store-Bought!)

If there’s one staple I always come back to for our Jerusalem dinners (and honestly, just everyday snacking), it’s hummus.

This version is simple, flavorful, and incredibly creamy—but I’m going to let you in on a little secret that takes it to the next level…

👉 The best hummus is made with chickpeas cooked in the Instant Pot.

Why Instant Pot Chickpeas Make Better Hummus

While canned chickpeas work great (and that’s what this recipe uses for convenience), cooking your own chickpeas in the Instant Pot makes a huge difference.

They become:

• Softer
• Creamier
• Easier to blend

Which means your hummus turns out ultra smooth—almost whipped in texture.

If you have the time, I highly recommend it. But if not, don’t worry—this recipe is still delicious with canned chickpeas!

How to Make Chickpeas in the Instant Pot

If you want that ultra-creamy hummus texture, this is the method I recommend:

Ingredients

• 1 cup dried chickpeas
• 3 cups water
• 1/2 tsp salt (optional)

Instructions

Option 1: No soak (easiest)

1. Rinse and sort chickpeas.
2. Add chickpeas and water to the Instant Pot.
3. Cook on High Pressure for 45 minutes.
4. Let pressure naturally release for 20-30 minutes, then quick release.

Option 2: Soaked (slightly faster)

1. Soak chickpeas overnight (8–12 hours), then drain.
2. Add to Instant Pot with fresh water.
3. Cook on High Pressure for 12–15 minutes.
4. Let pressure naturally release for 10 minutes.

👉 For hummus, slightly overcooked chickpeas are actually better—they should be very soft and easily mash between your fingers.

Simple, Creamy Hummus Recipe

This is my go-to base recipe. It’s balanced, not overpowering, and pairs with just about everything.

Ingredients

• 1 can chickpeas (or ~1 1/2 cups cooked chickpeas)
• 1/4 cup tahini
• 1/2 tsp powdered garlic
• 3/4 tsp cumin
• 2 tbsp fresh lemon juice
• 3/4 tsp salt
• 3 tbsp water
• 1–2 ice cubes (helps make it extra fluffy!)
• 1 1/2 tbsp olive oil (optional — can sub aquafaba or veggie broth for WFPB)

Instructions

1. Add all ingredients to a food processor or high-speed blender.
2. Blend until smooth, scraping down the sides as needed.
3. Continue blending for 1–2 minutes until light, creamy, and slightly fluffy.
4. Adjust consistency with more water, aquafaba, or olive oil if needed.

Tips for Extra Creamy Hummus

• Add 1–2 ice cubes while blending for a lighter, fluffier texture
• Blend longer than you think—it makes a big difference
• Use warm chickpeas (especially if freshly cooked)
• Slightly overcooked chickpeas = smoother hummus
• Add liquid slowly until you reach your perfect consistency

How to Serve

We love serving this hummus:

• With pita bread
• Alongside tzatziki and veggies
• As part of a Jerusalem dinner spread
• Or just as a quick snack with cucumbers and carrots