Wash and soak dried chickpeas for 4 hours in about 4 cups of water.
After that, add the chickpeas to the Instant Pot along with the water. Add salt. Start the Instant Pot in Bean/Chili mode, it will automatically set timer to 30 mins.
When the Instant Pot beeps, quick release the pressure manually. Remove the leftover liquid in a separate bowl, we can add as needed when grinding the chickpeas.
Transfer the chickpeas to a blender (I used Vitamix) and let them cool down for about 10 minutes.
Add the other ingredients (tahini, garlic, pepper, chili powder) to the blender. Add 2 tbsp olive oil and juice of one lemon. Blend to a smooth paste. Add water that we kept aside as needed to get a creamy texture (I added about 1 cup).
Transfer to a bowl and garnish with ½ tbsp olive oil and sprinkle some pepper and chili powder.
I got questions about using canned chickpeas instead of dried chickpeas to make this recipe. You can definitely use canned chickpeas, just cook them in the instant pot in manual mode for lesser time, about 10 minutes. Check that they are tender by pinching a chickpea between your fingers. If the canned chickpeas have salt, do not put salt initially. Add as desired once you have blended the hummus.