The only hummus recipe you’ll ever need! Made the traditional way, no blender, it’s insanely delicious. This hummus is also easy & quick, it takes about 5 minutes to make once you have your chickpeas cooked. You can use canned or jarred chickpeas of course, but I’ll share my way to make them in the Instant Pot from dried as well. This homemade hummus is vegan, gluten-free, and full of nutrients, flavor, and fiber. 🥰🌿
I have always loved hummus though I’m not a huge fan of storebought. Once you make this for yourself, you will be converted too! After reading a novel set in the Middle East in the medieval era, where the author did a lot of research on food and medieval recipes, I was inspired to make hummus more traditionally and skip the blender. I am so glad I did, it tastes way better, and is so quick to make. Even better…I serve it right in the bowl I made it in.
The topping possibilities are endless! I like to stick to traditional toppings like fresh herbs, nuts, seeds, and veggies. In the summer I like to add chopped cucumbers or radishes from my garden with mint and parsley. A sprinkle of paprika or sumac on top adds a lovely flavor. Sometimes I add pomegranate seeds that not only look fancy but taste great. Finally, drizzle with a high-quality, very fresh olive oil. Yum yum.
What toppings do you like on your hummus? Comment below!
- 1 cup chickpeas, cooked
- 1 tsp sea salt
- 2 garlic cloves, grated
- 1/2 lemon, juiced
- 2 tbsps tahini
- toppings including spices, herbs, etc.
To Make Chickpeas in the Instant Pot
- Soak the dried chickpeas overnight in a large bowl filled with water. I like to make 2 cups dry which makes 4+ cups cooked to use all week for various recipes.
- Place your dried chickpeas in the Instant Pot and cover with water, at least 1 inch over the beans. Optional: Add 2 bay leaves for seasoning.
- Close the lid and move the valve to 'seal' and then put the Instant Pot to pressure cook for 1 hour and 15 minutes.
- Place the chickpeas in an air tight container, discarding most of the water. Store in the fridge until you want to use them.
- In a bowl use a fork or pestle to combine the lemon juice, grated garlic and sea salt. Mash together until the salt is disolved and the garlic is part of the sauce.
- Add in the cup of cooked chickpeas and mash well until they are creamy.
- Add in your tahini, and water if needed, and stir until you have your desired consistency.
- Top with spices, fresh herbs, and a drizzle of extra virgil olive oil.
- For serving: warm whole wheat pitas in a non-stick pan on low heat till soft & pliable. Use to scoop up the hummus. Enjoy!
If you make this yummy homemade hummus, please post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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pamela conniff says
I tried it and it is fabulous! I never have to buy hummus in a plastic container again. This is better for the planet and better for great taste. Bravo!
Michael S. says
I’m looking forward to putting this recipe in to use! My wife and I love hummus and there are so many ways to shake up the flavor by adding something different every time – Roasted red peppers or chiles, fresh or dried spices, nuts – practically anything. Also – don’t feel like you have to use pitas/bread – there are a lot of veggies that make a good vehicle for getting that hummus to your mouth!
Cultivator Kitchen says
So true!! Veggies for dipping also make it extra crunchy! I love red pepper hummus or adding something spicy as well. 😊👌
Sandi Lieb says
Yum!! I also like to save my “bean water” (I typically add some onion and garlic to the cooking water, too) and use it in place of plain water to make grains (brown rice, quinoa, sorghum, etc.) – it adds flavor and texture (and nutrients!) to the grain! 🙂
Cultivator Kitchen says
That is such an awesome tip, thanks for sharing!! The ‘aquafaba’ can also be used in baking too, in place of eggs. 😍👍