Instructions

1. Place the dried chickpeas in the Instant Pot along with 4 cups water, garlic and salt. Cover the lid and turn the vent to sealed, then cook for 40 minutes using the manual setting on high pressure.  
2. Let the pressure come down naturally for 15 minutes, then release the pressure completely. 
3. Drain the chickpeas and garlic cloves, reserving 1 cup of the cooking liquid. (Alternatively, you can save all of the cooking liquid to use as aquafaba in recipes like this chocolate mousse) 
4. Place the drained chickpeas and garlic in the base of a food processor along with 1/2 cup cooking liquid, lemon juice, cumin and tahini. Puree until creamy and smooth. If you need more liquid, add another two tablespoons and puree again. This is usually where I stop adding liquid, but if you want it thinner, add another tablespoon or two. 
5. To serve, place the hummus in the center of a bowl, then use the back of a spoon to push the hummus up along the sides to make a thick circle. 
6. Drizzle the center with olive oil and sprinkle with smoked paprika and parsley.