Instant Pot Roasted Garlic & Olive Hummus

This Instant Pot Roasted Garlic & Olive Hummus is an amazing and tasty afternoon snack — or even a lunch. This recipe is simple and tasty but protein packed so we make it quite often for our kids. They love this hummus with veggies and pita chips.

This Instant Pot roasted garlic & olive hummus tastes so much better than store bought. I never thought I’d make homemade hummus, but this roasted garlic hummus is so good and easy to make you can just make it for the rest of your life!

I love how versatile the Instant Pot is and the wide range of dishes we can make in it! My favorite part is that I can just drop the ingredients and run! Haha!

This Instant Pot hummus is made with dry garbanzo beans / chickpeas. Which I love since we try to avoid canned foods! Also keep in mind that if you don’t love olives, you can omit that ingredient and you’ll have regular hummus.

You can also add different flavors to your hummus, like red pepper, lemon, basil, tomato – the options are endless! If you’re going to experiment with this hummus, I recommend you add the flavoring ingredients a little at a time and taste as you go!

This recipe is super versatile and will make it so much easier to always have fresh hummus in your home!

Instant Pot Roasted Garlic & Olive Hummus

What You Need to Make Instant Pot Roasted Garlic & Olive Hummus

• 1 cup dry chickpeas (also known as garbanzo beans), rinsed and sorted
• 3 cups chicken broth
• 3 tablespoons fresh lemon juice
• 3 tablespoons tahini
• 3 cloves garlic (or a whole head of garlic, if you love garlic)
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tablespoons extra virgin olive oil
• ½ cup chopped kalamata olives

How to Make Instant Pot Roasted Garlic & Olive Hummus

Place your chickpeas and chicken broth in the Instant Pot. There’s need to soak the beans, just rinse them.

Lock the lid and set to pressure cooker to high pressure for a cook time of 40 minutes.

While the chickpeas are cooking, place your garlic in a small oven-safe dish. Sprinkle it with olive oil and a dash of salt and roast it in the oven at 400F for 15-45 mins (cooking time will depend on how much garlic you’re using so keep an eye on it). If you like the flavor of raw garlic, you can omit roasting it and just add the garlic at the end.

Once the chickpeas are done cooking, natural release for 15 minutes then quick release any remaining pressure.

Scoop out 1/4 cup to 1/2 cup of cooking liquid from the Instant Pot then drain chickpeas, discarding the rest of the cooking liquid.

With an immersion blender or food processor, blend the chickpeas until smooth.

Add the remaining ingredients and blend until smooth.

To make a thinner consistency, add in a tablespoon of cooking liquid one at a time. Or you can use 1/4 cup of water, if you forgot to reserve the cooking liquid.

Place in the refrigerator for an hour before to serving.

Store in an airtight container in the refrigerator.

Serve with pita chips, veggies, pita wraps or as a side dish to your meal.

Other Instant Pot recipes you might like:

• Instant Pot Chicken Marsala with Spaghetti Squash
• Instant Pot Peaches and Cream Quinoa
• Instant Pot Cottage Cheese Recipe