Hmmmm. Hmmmm. (Can you hear that? I’m humming.) I’m making a creamy, wholesome dip we all adore — roasted red pepper hummus. Homemade hummus is fuller in flavor and far more satisfying than store-bought because you control every ingredient. It’s versatile, easy to prepare, and works equally well as a dip or a spread.
This version is made using an electric pressure cooker for speed, though the key to great flavor starts long before cooking: an eight-hour soak for dried chickpeas. Read on for clear, practical steps to a smooth, vibrant hummus with roasted red peppers and a few simple tips to customize the final result.
Here’s how I made it:
Start by soaking one cup of dried chickpeas in about four cups of hot water with a pinch of salt. Cover and leave at room temperature for eight hours. This rehydration step softens the beans, improves texture, and helps them cook evenly. It’s best to soak them on the counter before bed or before you leave for the day so the time passes naturally.
After soaking, drain and rinse the chickpeas, then transfer them to the Instant Pot (or other electric pressure cooker). Add about 3.5 cups of water and a small amount of vegetable base or bouillon for depth, along with a bay leaf and one tablespoon of crushed garlic. Seal the lid and cook on high pressure for 20 minutes. Allow a five-minute natural release, then finish with a quick release.
When the beans are tender, discard the bay leaf and strain the chickpeas, reserving about half a cup of the cooking liquid. That reserved liquid can be used to adjust the hummus consistency and adds a little extra flavor.
In a blender or food processor combine the cooked chickpeas with the juice of one lemon, three tablespoons of tahini, two tablespoons of extra virgin olive oil, one teaspoon of cumin, salt to taste, half a jar (about 3–4 ounces) of roasted red peppers, one tablespoon of crushed garlic, and approximately 1/2 cup of the reserved cooking broth or enough to achieve a smooth texture. Pulse several times, then process until creamy, scraping down the sides as needed.
Taste and adjust seasoning — add more salt, a squeeze of lemon, or extra roasted peppers if you prefer a bolder flavor. If you like it thinner, blend in additional reserved cooking liquid a tablespoon at a time until the desired consistency is reached.
Transfer the hummus to a serving bowl and chill for a few hours to let the flavors meld. Just before serving, top with torn roasted red peppers and a drizzle of extra virgin olive oil. Serve with pita chips, fresh vegetables, or use as a spread for sandwiches and wraps.
Instant Pot Hummus
The only thing better than hummus is hummus you make yourself. This recipe is healthy, nutritious, and packed with bright roasted red pepper flavor.
5 minutes
25 minutes
30 minutes
Ingredients
- 1 cup dried chickpeas (garbanzo beans)
- 4 cups hot water for soaking
- 1 bay leaf
- 3.5 cups water plus 1/2 tablespoon vegetable base or bouillon for cooking
- Juice of 1 lemon
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons crushed garlic, divided
- 1 teaspoon ground cumin
- 7 oz jar roasted red peppers (reserve the jar juice), divided
- Kosher salt, to taste
- Pita chips or fresh vegetables, for serving
Instructions
- Soak the chickpeas in about 4 cups of hot water, cover, and leave at room temperature for 8 hours. Do not refrigerate during soaking.
- Drain and rinse the soaked chickpeas. Place them in the Instant Pot and add the cooking water mixed with the vegetable base, 1 tablespoon of crushed garlic, and the bay leaf.
- Secure the lid and cook on High Pressure for 20 minutes. After cooking, allow a 5-minute natural release, then finish with a quick release.
- Discard the bay leaf and strain the chickpeas, reserving the cooking broth in a bowl for later use.
- In a food processor or blender combine the cooked chickpeas, lemon juice, tahini, olive oil, cumin, salt, half the roasted red peppers, a few tablespoons of the reserved pepper juice, the remaining tablespoon of crushed garlic, and about 1/2 cup reserved cooking broth. Pulse, then blend until smooth and creamy, scraping the sides as needed. Add more reserved broth for a looser texture or more salt and peppers to taste.
- Chill the hummus in the refrigerator for a few hours to let flavors meld. Meanwhile, tear the remaining roasted red peppers for garnish.
- Spoon the chilled hummus into a serving bowl, carve a shallow well in the center, and fill with the torn roasted peppers. Drizzle with olive oil and finish with a sprinkle of salt if desired. Serve with pita chips or fresh vegetables.
- Enjoy your homemade roasted red pepper hummus!
Jeffrey’s Tips
If you like heat, add one tablespoon of Sriracha or about 1/4 teaspoon crushed red pepper flakes before blending. If you prefer a different flavor profile, omit the roasted red peppers or add 1/3 cup pesto during blending for a pesto-hummus variation. Adjust garlic and lemon to taste for a brighter or milder result.