close up of instant pot pumpkin hummus with sesame seeds toppings
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Instant Pot Pumpkin Hummus

Instant Pot Pumpkin Hummus is silky, smooth, delicious and super easy to make!
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American, Middle Eastern, Western
Keyword instant pot hummus
Prep Time 10 minutes
Cook Time 45 minutes
Servings 16
Calories 112kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 8 oz dried chickpeas
  • 3 garlic cloves minced
  • 1/3 cup tahini
  • 4-6 tbsp lemon juice
  • 3 tbsp olive oil
  • 3/4 tsp sea salt
  • 1 tsp ground cumin or to taste
  • 3/4 tsp smoked paprika or to taste
  • ice water as needed
  • 1 cup (250g) pumpkin puree (more or less to taste)

Instructions

Instant Pot Pumpkin Hummus Instructions:

  • Pour the chickpeas and 1/2 teaspoon of the sea salt into the Instant Pot and add enough water to cover them by 1 inch. 
  • Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 - 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
  • When cook time has finished, allow for a complete natural pressure release. Remove the chickpeas and drain.
  • In a food processor or blender, combine lemon juice, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt. Allow to sit for 5 mins before processing.
  • Then add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add ice water, 1 tablespoon at a time, while blending until the mixture is smooth and creamy.
  • Taste to check seasonings and lemon juice; adjust if needed.
  • Transfer your Instant Pot Hummus to a serving dish, drizzle of olive oil and a dusting of smoked paprika. Serve and enjoy!

Pumpkin Hummus with Canned Chickpeas Instructions:

  • In a food processor or blender, combine two 14-ounce tins of chickpeas (that have been drained well) with lemon juice, garlic, cumin, paprika, and sea salt. Allow to sit for 5 mins before processing.
  • Next, add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add in ice water, 1 tablespoon at a time, while blending until the hummus is smooth and creamy.
  • Taste to check seasonings and adjust as needed.
  • Transfer the hummus to a serving dish, drizzle with olive oil and top with smoked paprika.

Notes

Instant Pot Pumpkin Hummus Weight Watchers Points

There are just 2 Freestyle SmartPoints in a serving of this Instant Pot Hummus.

Pumpkin Hummus Tips

  • Add more or less pumpkin puree to your taste.
  • You can add freshly roasted pumpkin instead of pumpkin puree.
  • Roasted garlic makes a great addition to this Instant Pot Pumpkin Hummus.
  • A quarter of a teaspoon of chilli adds a little extra kick to this Instant pot dip.

Pressure Cooker Pumpkin Hummus Flavor Variations

I loooooove experimenting with different hummus flavoring and variations. Sooooo tasty!
Here are some awesome hummus variations that you can try.
Creamy Instant Pot Hummus.
Easy Beetroot Hummus Recipe.
Chocolate Dessert Hummus.
Rocket Hummus.
Harissa Hummus.

More Instant Pot Recipes

Easy Instant Pot Dal.
Spiced Instant Pot Chickpea Salad.
Instant Pot Pumpkin Soup.
Instant Pot Breakfast Polenta Porridge.

Nutrition

Calories: 112kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2440IU | Vitamin C: 3.1mg | Calcium: 28mg | Iron: 1.4mg