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Instant Pot Beet Hummus

Instant Pot Beet Hummus

Instant Pot beet hummus can be enjoyed as a dip, or eaten on its own, straight off the bowl! Pressure-cooking the beets and chickpeas together makes this beet hummus a very convenient and healthier option to store-bought hummus. 
Course Appetizer, Starter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Shinta


  • 1 medium sized raw beetroot peeled and chopped into chunks
  • 1 cup dried chickpeas soaked overnight and drained of excess water
  • 4 cloves garlic
  • 1/3 cup tahini paste
  • 1 tablespoon lemon juice
  • ½ teaspoon freshly cracked black pepper
  • ½ tablespoon salt
  • 1 tablespoon extra-virgin olive oil


  • Add the drained chickpeas and chopped raw beet into the Instant Pot. Add 1 ½ cups of water to the Instant Pot.
  • Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High Pressure' setting. Set the time for 10 minutes. Once done, the IP will beep. The the pressure release naturally. The IP lid is now safe to open.
  • Drain the cooked beets and chickpeas into a colander and preserve the drained liquid.
  • Once cooled, transfer the beets and chickpeas into the jar or a high-powered blender or food processor. Add the garlic cloves, tahini paste, lemon juice, pepper and salt to the jar and blend well until you have a paste with a smooth consistency.
  • Add some of the reserved liquid to the jar and blend again.
  • Serve with a garnish of chopped parsley and a spoonful of olive oil.


Use dried chickpeas soaked for at least 3 hours or overnight. Drain the water before using the chickpeas.