Instant Pot Rosemary Garlic Hummus. Creamy, delicious hummus with the flavors of garlic and rosemary. Made easily in an Instant Pot!
I adore a good hummus and I’m always on the hunt for a new flavor or brand. I bet I have had fifty hummus varieties in my life, including those from restaurants, grocery stores, and homemade. I can say that all those hummuses (hummi?) are certainly NOT created equal.
The ones that stand out are usually creamy, rich, and smooth. I have tried many times to recreate that texture and flavor at home. And many times, I have fallen short.
Say No To Canned Garbanzo Beans
Many of my attempts to make homemade hummus have used canned garbanzo beans. When making a dessert hummus, they’re acceptable. The sweetness helps to mask the canned-bean flavor.
I’m not a fan of the canned beans in savory hummus. They taste too ‘beany’. I’m not sure that’s a word. My spell check is saying it isn’t. But you know what I mean.
Before having an Instant Pot, the time to soak garbanzo beans was somehow too much for me to accept, so I never used dry beans. However, after getting an Instant Pot and realizing I could use it to quickly cook dry beans, my hummus making life was changed.
Take the Time to Skin
The first few times I made Instant Pot hummus with dried beans, I was quite pleased with the difference in taste compared to when I used the canned variety. It tasted much creamier and much less ‘beany’.
However, the texture was not as smooth as I wanted. I read, and could reason, that removing the skins from the dry beans would make the end product creamier, but it seemed like a lot of work.
But, I needed to know if removing the skins would make a big difference. So, I committed to doing it with my next batch. Let me save you the experimenting: it makes a difference. And let me warn you: it’s a huge pain in the booty.
This is the bottom line: if you really want smooth hummus, take the time to remove the shells from the dried beans. If you’re in a hurry, keep the shells on, then mix it in the food processor for a few extra minutes, and rest assured that the taste is the same; it’s a textural difference.
Instant Pot Rosemary Garlic Hummus
For this Instant Pot Rosemary Garlic Hummus, I removed the skins. It was creamy, delicious, and all around amazing. HOWEVER, I was making this hummus for several friends who were coming over for dinner.
Next time I make it for just my family, I’ll skip the skin removal step and keep everything in the Ninja for a few extra minutes.
I used rosemary garlic olive oil for this recipe. Do you ever do weird things like mindlessly shake bottles of liquid after you’re done with them? Apparently I do.
I poured the oil into the hummus, and without thinking, starting shaking the bottle of oil. There was rosemary garlic olive oil EVERYWHERE. Including all over my clothes and hair, my daughter, and my kitchen. Our floor was slippery for about a week, and my daughter and I smelled like an Italian restaurant for a solid two days.
Despite the shaking incident, using the rosemary garlic olive oil was a great decision. It gives the hummus a unique flavor that is perfect for serving with Italian crackers, bread or even vegetables. It is seriously delicious.
Instant Pot Rosemary Garlic Hummus
- 1 1/2 cups dry garbanzo beans
- 6 cups water
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 6 tbsp rosemary garlic olive oil
- Add garbanzo beans and water to Instant Pot. Cook on high pressure for 35 minutes. Let natural release for 10 minutes.
- Use slotted spoon to remove cooked beans from pot. Reserve the water from the pot. Remove skins from cooked beans.
- Add beans to food processor with tahini, lemon juice, salt, paprika, and garlic oil. Add reserved water from pot, 1 tbsp at a time, until desired consistency is reached. This will take about 6 tbsp of the reserved water.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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Amazon links to items used to make this recipe: