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Instant Pot Cilantro Jalapeño Hummus

This Instant Pot Cilantro Jalapeño Hummus is one of my go-to summer appetizers. It’s a sure fire crowd pleaser! Perfect for a potluck or a party, this dip is great served alongside tortilla chips, raw vegetables, or inside a taco!

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I love hummus, I always have. It’s just that simple. I was hooked on store-bought hummus for a long time but one night we ran out so I decided to try my hand at making some and the rest is history!

It was in experimenting with different combinations that I developed this little gem. It’s always the first hummus to go at any house party. The first hummus, you might ask? Yes! The first hummus. If you’re coming to my house you know you’re at least getting three kinds of hummus.

First, it’s extremely inexpensive to make. Especially if you’re making your chickpeas from scratch in the Instant Pot. Second, it’s delicious, and third, everyone loves it! It’s allergy friendly, beautiful, and good for you. What’s not to like?

If you enjoy things a little spicy, I suggest using the seeds and ribs of the jalapeño. That is where all that glorious spice is and you best believe you’re going to want all of that!

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

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5 from 2 votes

Instant Pot Cilantro Jalapeño Hummus

Print Recipe


  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup avocado oil
  • 1 tablespoon tahini, optional
  • 1/2 cup fresh cilantro, stems and leaves packed tightly
  • 1/4 cup diced jalapeño (ribs and seeds removed for less spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon fine sea salt
  • juice of 1 lime


  • Place all the ingredients in a food processor or a blender and blend on high until smooth and creamy, about 30 seconds. Serve with tortilla chips or fresh raw vegetables. Store covered in the refrigerator for up to a week. 


If you're using dried Garbanzo Beans— soak beans overnight in water. Rinse and drain. Place beans in the Instant Pot and barely cover them with vegetable broth, water, or stock of choice. Cook on MANUAL/PRESSURE COOK for 25 mins. Let pot naturally release the pressure, about 35 minutes, or you can do a quick pressure release but it may cause your beans to shrivel.
Servings: 4
Author: Brittany Williams


  1. quick question – is the onion in this recipe fresh, raw onion or the dehydrated kind sold in the spice aisle? thanks! love your recipes!

  2. First time I’ve ever made homemade hummus and it was a winner!!! Delicious and perfectly smooth and creamy!

  3. I make this at least once a week! It is so easy and tasty.. the best part is it is a healthy snack and really keeps those sugar cravings away! Thank you Brittany for another fantastic recipe!

  4. Made this tonight with two different additions to make it more closely to Trader Joe’s. I added some garlic and one juice of a lime. So close to what I’ve been buying and way cheaper and tastier. Thanks for a great recipe.

  5. The recipe says to use cooked chickpeas but then you say to soak them. So do you soak the already cooked chickpeas overnight? Or do you soak them dry? I am confused.

  6. Huh .. Ingredients call for cooked garbanzo beans .. Instructions say soak it overnight and cook in IP .. what gives?

  7. I’m excited to try this. You may want to change your recipe to say garlic powder. I didn’t realize you meant that until I read the comments!

  8. 5 stars
    This is so good! This and your siracha hummus recipe have turned my husband from a hummus hater into a hummus lover!!!

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