Fast and Easy Harissa Hummus in the Instant Pot®

A spicy and creamy hummus comes together quickly using your Instant Pot, making it perfect for busy days or last-minute snacks. With a kick of harissa, it’s a flavorful twist that’s sure to impress your friends and family.

Pro Kitchen Tips

Rinse the chickpeas well before cooking to remove any excess starch.
Use fresh lemon juice for a bright, tangy flavor.
Adjust the amount of harissa to control the heat level to your liking.

Ingredients 0/7

2 cups water 3 tablespoons extra-virgin olive oil , divided 2 tablespoons tahini 1 tablespoon lemon juice 1 large clove garlic 6 teaspoons harissa paste, divided ½ teaspoon salt, or more to taste

What Makes This Recipe So Great

This hummus is packed with bold flavors and comes together quickly using the Instant Pot®. It’s creamy, spicy, and perfect for busy days when you want a delicious snack without spending hours in the kitchen.

Step 1

Soak the chickpeas in water for about two hours. While they soak, give them a little rub now and then to help loosen the skins, and toss any skins that come off. Once soaked, drain the chickpeas well.

Step 2

Add the chickpeas, water, and vegetable broth to your Instant Pot or any pressure cooker you have. Seal the lid and set it to cook on high pressure for 20 minutes. It will take around 10 to 15 minutes for the pressure to build up before the cooking time starts.

Step 3

When the cooking is done, carefully release the pressure using the quick-release method your cooker recommends—it usually takes about 5 minutes. Once it's safe, open the lid.

Step 4

Drain the chickpeas, but save about three-quarters of a cup of the cooking liquid. Take out a quarter cup of the cooked chickpeas to use as a garnish later. Put the rest into a food processor along with 2 tablespoons of olive oil, tahini, lemon juice, and garlic. Blend everything until smooth, scraping down the sides as needed. Pour in about half a cup of the reserved cooking liquid and keep blending until the hummus is creamy. If it feels too thick, add a bit more liquid. Stir in the harissa paste and salt to taste.

Step 5

Spoon the hummus into a serving bowl, then drizzle the remaining tablespoon of olive oil and a teaspoon of harissa on top. Use a knife to create a gentle swirl with the harissa, but don’t mix it all in. Finally, sprinkle the reserved chickpeas over the top and serve at room temperature.

355

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Foods To Serve With This

Serve this hummus as a dip with fresh vegetables, pita bread, or crackers. It also works well as a spread on sandwiches or wraps for an added kick of flavor.

Leftover Care Tips

Store leftovers in an airtight container in the fridge for up to 5 days. Stir well before serving, and add a little olive oil on top to keep it moist. You can also freeze it for up to 3 months.

Frequently Asked Questions

Can I use canned chickpeas instead of dried for this recipe?

Yes, you can use canned chickpeas to save time, but skip the soaking and reduce the cooking time accordingly since canned chickpeas are already cooked.

How spicy is the harissa paste in this hummus?

Harissa adds a moderate heat with smoky and tangy flavors, but you can adjust the amount to suit your spice preference.

Can I make this recipe without an Instant Pot?

Yes, you can cook the chickpeas on the stovetop by simmering them for about 1 to 1.5 hours until tender, then follow the rest of the steps.

What can I substitute for tahini if I don’t have any?

You can use smooth peanut butter or sunflower seed butter as a substitute, but the flavor will be different.

How long can I store the hummus?

Store it in an airtight container in the refrigerator for up to 4-5 days.

Can I freeze the hummus?

Yes, you can freeze it for up to 3 months. Thaw in the fridge and stir well before serving.

What if I don’t like garlic?

You can reduce the garlic amount or omit it entirely, though it will affect the flavor depth.