Rinse chickpeas then pick over to remove any debris, drain well.
Add the chickpeas to the pressure cooker with 1.5tsp salt, 2 bay leaves, and 2 cloves of garlic (cut the cloves in half first) and 4 cups water.
Lock the lid, turn the steam release vent to 'sealing' and using the manual or pressure cook button, adjust it to cook the chickpeas for 60 minutes.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 20 minutes, then release the remaining pressure and carefully open the lid.
Check that the chickpeas are cooked then remove the bay leaves and set aside the garlic cloves. Drain chickpeas and reserve the cooking liquid.
Add chickpeas to a blender with the garlic cloves and 1/2 tsp salt, blend until smooth.
Add the lemon juice and tahini paste and blend again and add a little of the reserved chickpea cooking liquid as needed to thin it out.
Taste and add more lemon juice and salt as desired.
Drizzle the top of the hummus with a little olive oil and a sprinkle of paprika.
Dried Garbanzo Beans (chick peas) - these are easy to find in any grocery store. Make sure you sift through them carefully before you cook as dried beans can have little bits of debris and broken beans in there.
Tahini Paste - this is available in most larger supermarkets and is a paste made from sesame seeds thats a key ingredients in Hummus, while you could skip this if you absolutely have to your hummus won't have the authentic taste and flavors if its missing.
Garlic - I used some of the cooked garlic for a milder flavor, but raw garlic works too.
found on www.noshtastic.com