White Bean Hummus

Enjoy this Mediterranean dip with pita chips.

From “How to Instant Pot”
December 2017

Total Hands-On Time: 5 min

Preparation Time: 5 min

Yield: 2 cups

How to Instant Pothummus (Workman Publishing, 2017) by Daniel Shumski features recipes that can be made in an Instant Pot, a kitchen tool that can be substituted for a slow cooker, pressure cooker, rice cooker, saute pan, yogurt maker, and a warmer. This recipe for hummus uses cooked kidney beans as the base. Top it with spices or pine nuts.


• 2 1/2 cups cooked white kidney beans
• 1/4 cup extra-virgin olive oil
• 1 small clove garlic
• Pinch of salt, plus extra as needed
• 1/4 teaspoon freshly ground black pepper, plus extra as needed
• 1 teaspoon ground cumin, plus extra for garnish
• 1/4 teaspoon ground ginger
• Crackers, for serving


1. Place the beans, olive oil, garlic, salt, pepper, cumin, and ginger in the bowl of a food processor and pulse until smooth, about 15 short pulses. Stop processing and use a rubber spatula to scrape down the side of the bowl if necessary to distribute everything evenly.

2. Taste and adjust the seasoning, adding more salt as needed. Transfer the hummus to a serving bowl. Garnish with a dusting of cumin and serve warm or at room temperature with crackers.

White Bean Hummus will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.

More From How to Instant Pot:

Smoky Potato and Kale Soup

Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski (Workman Publishing). Copyright © 2017.