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the best hummus, hummus, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no refined sugar, no dairy, dinner, lunch, side, appetizer, dinner party, entertaining, simple, healthy

The Best Hummus

  • Author: Monkey and Me Kitchen Adventures
  • Yield: 5 Cups 1x
  • Category: Appetizer
  • Cuisine: Middle Eastern


This is the Best hummus recipe with its creamy and velvety texture. This authentic Middle Eastern classic and naturally Whole Food Plant Based dip is sure to be a new favorite!


  • 1 ½ cups dried chickpeas
  • ½ cup of reserved warm bean water from the pressure cooker (+/-)
  • ½ cup tahini (room temperature)
  • ¼ cup lemon juice (plus a little more to taste)
  • ½ cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt (+/-) *


  1. Put chickpeas in a pressure cooker (Instant Pot) and cook according to specific bean directions until chickpeas are soft.
  2. Once done, immediately do a quick release. Drain the cooked chickpeas into a strainer over a bowl to collect the warm bean water. Important Note:  You want to keep the warm bean water. Allow the beans to cool a little (about 5 minutes).  You want them warm, but not hot when making hummus.   Set aside.
  3. Add the ½ cup tahini and ½ cup of the warm bean water (collected from above) into a food processor. Blend at a high speed for about 4 minutes.
  4. Add all the remaining ingredients (including the cooked chickpeas) into the food processor and blend at a high speed for 5 minutes.
  5. Check the consistency. The hummus consistency will be loose, which is good.  Add more water until the consistency of cake batter.  The consistency of the hummus should be pourable into a glass bowl with the help of a rubber spatula.  The hummus will firm up in the refrigerator when cold.
  6. Taste and adjust the flavor by adding more sea salt or lemon juice (or other spices such as cumin).
  7. Pour in a glass bowl, cover, and refrigerator.


*Instant Pot Directions:  We rinse the uncooked chickpeas really well in cold water, then place into an Instant Pot, cover with 7 cups of water, then pressure cook on high for 60 minutes, then do a 20 minute natural release.  Total time = 80 minutes.  We do not soak the chickpeas overnight. The cooked chickpeas will be very soft.

*Warm Bean Water:  Using the reserved, warm bean water from the pressure cooker allows the beans and ingredients to blend well and become very smooth.

*Making the Hummus:  We like to make the hummus right after the beans come out of the pressure cooker and have slightly cooled down. Again, we make the hummus while the beans are still warm.  Again, this helps the hummus come together nicely and makes for a smooth loose consistency.  It will firm up in the refrigerator.

*Chickpeas from Cans:  Canned chickpeas (2) will work as well, but the consistency of the hummus will have a little more chunkiness to it since the outer shell of the chickpeas does not break down as much as when they are cooked in a pressure cooker (Instant Pot). In our opinion, nothing compares to cooking chickpeas in a pressure cooker when making homemade hummus.  It is a great investment if you eat a lot of beans like we do.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Nutrition Information: Using a smaller amount of tahini or no tahini at all will reduce the fat content.