top of page

Food for Health: Instant-pot Hummus

Delicious and creamy hummus! This is definitely my go to snack. My favorite thing to slather it on? Raw cauliflower! Which makes for a power-packed anticancer snack! However, hummus prices at the grocery store can be a bit startling. Let me show you how you can make this magic bean dip for a fraction of the price and in almost no time.

What is so healthy about hummus?

Hey, I am glad you asked!

That is a whole lot of healthy news!

So what's the deal with magnesium?

Science Daily reported that up to 50% of the American population is magnesium deficient. Magnesium deficiency can result in symptoms such as:

Science Daily also reported that low magnesium levels make vitamin D ineffective. Now I don't know about you, but when I was diagnosed with cancer, we also found my vitamin D to be very low, and low vitamin D is highly correlated to breast cancer, check out this read from the Cleveland Clinic.

Ok, so hummus tastes great, makes a great snack, is packed with protein, delivers amazing nutrients, tastes great, and is easy to make! What's not to love? Oh... and did you know there is such thing as a dessert hummus? Let me know if you want my cookie dough hummus recipe.

Wishing you much happy healthy cooking!


Instant-pot Hummus



  • Red Pepper Flakes

  • Freshly Ground Pepper

  • Parsley

  • Paprika

Don't already have an Instant-pot? I love my Crock-pot 8-Quart Multi-Use XL Express Crock


  1. Add the chickpeas, water, baking soda, and salt to the Instant Pot. Cover and press the manual button. Set the timer for 45 minutes. Make sure the valve is set to “sealing.”

  2. When the timer goes off let the pot sit for 5 minutes. Then move the valve from “sealing” to “venting.” Set a colander on top of a bowl. Drain the liquid from the chickpeas into the bowl. Reserve this liquid for later. 

  3. In a blender or food processor add the olive oil, lemon juice, garlic, and 1/4 cup of the reserved liquid. Add in the chickpeas last. This will help it to blend easier. Blend until creamy. Add in more reserved liquid as needed (I ended up adding in quite a bit because I wanted it creamy).

  4. Season to taste. Add optional toppings as desired.

  5. Store hummus in an airtight container in the refrigerator for up to a week (if it lasts that long!).


The baking soda helps dissolve the "shell" of the chickpea making your hummus nice and smooth.


  • You can add tahini, and that would add additional nutrients and healthy fats... I just never remember to buy it... simply replace the liquid with tahini until you get the consistency desired.


By the way, have you give the Your Killer Life Podcast a listen?

As an Amazon Associate I earn from qualifying purchases.

52 views0 comments


bottom of page