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5 from 2 votes
Instant Pot Cilantro Jalapeño Hummus
Servings: 4
Author: Brittany Williams
  • 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
  1. 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. 

Recipe Notes

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.