In the Instant Pot add the chickpeas. Cover with a couple centimetres of water – minimum 1 cup -- and a dash of salt.

Cook at High Pressure for 40 minutes. Natural release pressure for 10 minutes before releasing any remaining pressure.

Once the chickpeas are done, drain the water into a bowl and set aside.

Put the drained chickpeas, tahini, olive oil, garlic, lemon juice into a blender. Process until smooth.

Put the hummus in a container or serving bowl. Can be stored in the fridge for up to a week.