• Optional (but recommended): 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.
• Pressure cook:

  For overnight soaked chickpeas: Set to high pressure mode for 30 minutes.

  For no-soak chickpeas: Set to high pressure mode for 60 minutes.
• 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.
• (Optional) Place your hands into the bowl and move the chickpeas around so the outside shell falls off. Scoop up the shells using a slotted spoon and remove them. While this step is not necessary will make your hummus much more creamier and delicious. Drain the chickpeas and set aside.

For Hummus

• 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!