Soak dried chickpeas in 4 cups water overnight. Drain soaking liquid and follow the next steps. Rinse chickpeas under cold water. Add the chickpeas to the Instant Pot along with the water, salt, garlic and bay leaves.
When the Instant Pot beeps, let the pressure release naturally for 15 minutes, then release any remaining pressure manually. Drain the cooked chickpeas and transfer to a bowl and cover them with cold water.
Transfer the chickpeas to a food processor.
Add the tahini, garlic, cumin powder, paprika, and lemon juice. Blend to a smooth paste while the chickpeas are still warm. Start at a low speed, then increase the speed slowly to high. Blend until smooth. Add cold water as needed to get a creamy texture.
Slowly add olive oil one tablespoon at a time while blending. Leave 1-2 teaspoons for topping while serving.
Transfer to a bowl. Sprinkle some ground cumin and paprika on top. Garnish with some finely chopped parsley. Drizzle some olive oil and enjoy!