Hmmmm. Hmmmm. (Do you hear that? I’m humming.) I’m busy making one of my favorite creamy, wholesome dips — roasted red pepper hummus. It’s rich, satisfying and infinitely better when made at home, where you control the ingredients and texture. This version is made in the Instant Pot for perfectly tender chickpeas and a silky finish.
Homemade hummus is versatile: use it as a dip for fresh vegetables and pita chips, spread it on sandwiches or serve it as part of a mezze platter. This roasted red pepper variation adds a sweet, smoky brightness that pairs beautifully with the nutty tahini and lemon.
Here’s How I Made It:
Start with dried chickpeas for the best flavor and texture. Soak 1 cup of dried chickpeas in about 4 cups of hot water with a few pinches of salt and cover the bowl. Let them sit at room temperature for about 8 hours or overnight. The soaking hydrates the beans and helps them soften uniformly — this yields a creamier hummus than using canned beans.
After soaking, drain and rinse the chickpeas. Place them into the Instant Pot with 3.5 cups of water mixed with about 1/2 tablespoon of vegetable bouillon (or a small vegetable stock cube dissolved in water), one bay leaf and one tablespoon of crushed garlic for flavor. Seal the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 5 minutes, then perform a quick release.
When the chickpeas are tender, remove and discard the bay leaf. Reserve some of the cooking liquid — the starchy broth helps thin and emulsify the hummus while adding flavor. A half cup to a cup of reserved liquid is usually plenty when blending.
Place the cooked chickpeas into a food processor or high-speed blender along with juice of one lemon, 3 tablespoons tahini, 2 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, about 1 to 2 tablespoons crushed garlic (divided), kosher salt to taste, and roughly half of a 7 oz jar of roasted red peppers (reserve the remaining peppers for garnish). Add a few splashes of the reserved pepper juice and about 1/2 cup of the reserved cooking liquid to get the blending started.
Pulse a few times to combine, then blend until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides and add small amounts of the reserved broth or olive oil until you reach your desired consistency. Taste and adjust salt, lemon or roasted pepper amount to suit your preference.
Spoon the hummus into a serving bowl and chill in the refrigerator for a few hours to allow flavors to meld and the texture to set. Before serving, create a small well in the center, top with the remaining torn roasted red peppers and drizzle with extra-virgin olive oil. Garnish with a sprinkle of smoked paprika or chopped parsley if you like.
Instant Pot Hummus
The only thing better than hummus is hummus you make yourself. This roasted red pepper version is healthy, flavorful and easy to prep with an Instant Pot.
5 minutes active
20 minutes pressure + release
About 30–40 minutes plus soak time
Ingredients
- 1 cup dried chickpeas (garbanzo beans)
- About 4 cups hot water for soaking
- 1 bay leaf
- 3.5 cups water + 1/2 tbsp vegetable bouillon (or vegetable stock) for cooking
- Juice of 1 lemon
- 3 tbsp tahini
- 2 tbsp extra-virgin olive oil
- 2 tbsp crushed garlic, divided
- 1 tsp ground cumin
- 7 oz jar roasted red peppers, divided; reserve the juice
- Kosher salt, to taste
- Pita chips, fresh vegetables or crackers for dipping
Instructions
- Soak the dried chickpeas in about 4 cups of hot water, cover and leave at room temperature for 8 hours or overnight.
- Drain and rinse the soaked chickpeas. Add to the Instant Pot with the cooking water and bouillon, 1 tbsp crushed garlic and a bay leaf.
- Cook on High pressure for 20 minutes. Allow a 5-minute natural release, then perform a quick release.
- Discard the bay leaf. Strain the chickpeas and reserve some of the cooking liquid for blending.
- In a food processor or blender, combine the cooked chickpeas, lemon juice, tahini, olive oil, cumin, salt, half the roasted red peppers, a few splashes of pepper juice, the remaining tablespoon of garlic and about 1/2 cup reserved broth. Pulse and then blend until smooth, adding more liquid or olive oil as needed.
- Chill the hummus in the fridge for a few hours to let flavors meld. Tear the remaining roasted red peppers for garnish.
- Spoon into a bowl, make a small well in the center, fill with torn peppers and drizzle with olive oil. Serve with pita chips, veggies or use as a spread.
Jeffrey’s Tips
If you like heat, add a tablespoon of sriracha or a pinch of crushed red pepper flakes before blending. If you prefer to skip the roasted red peppers, this method makes a classic, plain hummus that’s equally delicious. For a herb-forward twist, stir in about 1/3 cup pesto at the end instead of the peppers.
Store leftovers in an airtight container in the refrigerator for several days. The flavor often improves after a day as the ingredients settle together.