Level: Easy
Yield: About 2 1/2 cups
Nutritional Analysis Per Serving Serving Size 1 of 5 servings Calories 345; Total Fat 22 g; Saturated Fat 3 g; Carbohydrates 30 g; Dietary Fiber 7 g; Sugar 4 g; Protein 11 g; Cholesterol 0 mg; Sodium 204 mg
Total: 1 hr 35 min (includes pressurizing time)
Active: 1 hr 5 min

Transform your hummus game forever with this effortless, no-soak Instant Pot recipe using dried chickpeas. You'll ditch store-bought cans after tasting the silky, restaurant-quality resultsperfect for Middle Eastern feasts that wow every time.

1 cup dried chickpeas (about 6 1/2 ounces), rinsed and drained
3 cloves garlic
1 dried bay leaf
Kosher salt
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice (from about 1 large lemon)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/3 cup tahini, well stirred
Sweet or smoked paprika, for sprinkling
Sliced fresh vegetables and pita chips, for serving

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Special equipment:
a 6- or 8- quart Instant Pot multi-cooker

Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot multi-cooker.
Follow the manufacturer's instructions to lock the lid and set up for pressure cooking. Choose high pressure for 55 minutes (see Cook's Note). When the pressure-cook cycle finishes, use the manufacturer's recommended natural release. After 15 minutes, carefully vent any remaining steam, unlock and remove the lid.
Using a slotted spoon, move the chickpeas and garlic into a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the reserved cooking liquid and process until fairly smooth, about 2 minutes.
Stir in the lemon juice, olive oil and tahini and process until very smooth, light and airy, adding more of the cooking liquid a little at a time if needed. Adjust salt to taste and blend again to incorporate.
Transfer the hummus to a serving bowl, drizzle with extra olive oil and dust with paprika. Serve with sliced vegetables and pita chips.

Settings on Instant Pot models can differ; consult your appliance's manual.