Leftovers will last a week refrigerator. Also, again, if you don't have an Instant Pot, you can still use these ideas and technique, just start with cooked (canned will work) chickpeas - 3.5 - 4 cups of drained, canned beans.
8ounces(1 1/4 cups) dried chickpeas
1 1/2teaspoonskosher salt, plus more as needed
Juice of 1 lemon, plus more as needed
2garlic cloves, grated or chopped
Ice water, as needed
2tablespoonsextra-virgin olive oil, plus more for serving
As pictured: add 2 big handfuls of spinach, toasted pepitas and sesame seeds for serving
Pour the chickpeas and 1 teaspoon of the salt into the pressure cooker / Instant Pot and add water to cover by 1 inch. Cook on high pressure for 50 minutes. Allow the recipe to naturally release. The chickpeas should be tender and soft. If not, cook at high pressure for another 5 minutes, then manually release the pressure. Drain the chickpeas.
Meanwhile, place the lemon, garlic, cumin, and remaining 1/2 teaspoon salt in a blender or food processor and let the mixture sit for 5 minutes without processing. Then add the tahini and process to combine; you'll end up with a thick paste. Add 2 tablespoons ice water and blend it in, and then continue adding ice water, 1 tablespoon at a time, blending until tahini has thinned down to a sauce consistency.
Add the drained chickpeas and the olive oil to the tahini and blend to combine, stopping to scrape down the sides of the blender as necessary. If the hummus looks too thick (likely), add more ice water, 1 tablespoon at a time, just keep going until it thins to your liking. If you're making spinach hummus, go ahead and add the leaves now, and blend until smooth and integrated. Taste, and adjust the seasoning as necessary. Then scrape the hummus into a serving dish and top it with a generous drizzle of olive oil and any additional toppings you like.