Place the chickpeas and 6 cups of water into the instant pot.
Place the lid on the pressure cooker and turn the vent knob to "sealing." Set to cook on high pressure for 40 minutes by hitting manual/pressure cook and adjust cook time using +/- buttons.
Once cook time has elapsed, let pressure release naturally.
Strain chickpeas over a large bowl to reserve the cooking liquid and then transfer the chickpeas into the food processor that has been fitted with an s-blade.
Add in ¼ cup reserved cooking liquid, salt, cumin, paprika, garlic, tahini, and lemon juice. Process until the chickpeas are creamy and smooth, adding an additional ¼ cup of cooking liquid if needed.
While the food processor is running, open up the opening on the lid of the food processor and drizzle in the olive oil and blend until creamy.
Taste and adjust seasonings and add in more cooking liquid if needed.
Serve as desired.
Tahini Free Hummus: In place of the tahini, add 3 tablespoons of sunflower seed butter, or add an additional 1- 2 tablespoons of olive oil to keep the hummus creamy. Garlic: If you love garlic add up to 1 tablespoon of garlic, but if you don't like it, omit it. Using Canned Chickpeas: To prepare this hummus with canned chickpeas, use 3 cups of drained chickpeas and cut the salt to ½ teaspoon. For the cooking liquid, use filtered water. Storage: Homemade Hummus can be stored in your refrigerator for 5 days and in your freezer for up to 6 months. But be sure to defrost in the fridge overnight, not in the microwave, as that may change the consistency of the hummus.