The creamiest, dreamiest hummus you?ll ever make will come out of your instant pot. While this recipe uses the traditional garbanzo bean, the rich curry flavors keep it interesting.
This quick and easy recipe is mostly hands-off and I jump at an opportunity to use my instant pot. I know that sounds a tad overly enthusiastic, but vegan instant pot recipes just aren?t that abundant. And while that pressure cooker is working it?s magic, you?re just sitting back and relaxing, waiting to mix it all up.

Most hummuses start with the basics: garbanzo beans, tahini, lemon, garlic and olive oil. Where you take it from there is entirely up to you. I made this version with a curry flair, but really you can use just about anything to spice it up or leave it plain.
You could also use:
fresh basil
chipotle pepper

cilantro and jalapeno

garam masala

roasted garlic

Sriracha

sun-dried tomatoes
Regardless of which flavor profile you choose, hummus is a fabulous snack, sandwich spread or addition to a bowl.

In addition to curry, this recipe also incorporates turmeric, which I love for it?s anti-inflammatory properties. So much so, I once made a turmeric paste facial mask (thank you Pinterest) and had that yellow jaundice glow for DAYS. If not for the stained skin, I have no doubt turmeric would have made my face as radiant as it was on my 18th birthday.
Bonus, it?s also gluten-free and pair perfectly with our gluten-free Seeded Quinoa Crackers. Here?s the recipe:
Seeded Quinoa Crackers...