Directions

1. Drain chickpeas and place in pressure cooker. Cover with 6c of water. Add 1-2 crushed garlic cloves and bay leaf.
2. Close lid and lock. Set to "beans" and adjust for 18 minutes.
3. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
4. Open and drain chickpeas
5. reserve all of the liquid.
6. When cooled, pick out bay leaf and pour chickpeas into a food processor.
7. Add _c of reserved cooking liquid and tahini paste, lemon juice, cumin, and 1-2 fresh garlic cloves.
8. Puree, slowly incorporating additional reserved cooking liquid to reach desired consistency. Hummus should be creamy without being runny.
9. Add sea salt to taste. Mix well.
10. Garnish with paprika and fresh parsley and serve.