Directions

1. Add chickpeas to pressure cooker and cover with water and vegetable stock.
2. Close and lock the lid, set to "beans", and adjust for 30 minutes.
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and strain chickpeas. Reserve some of the cooking liquid.
5. Add the chickpeas to a food processor along with garlic, tahini, lemon juice, salt, and olive oil. Puree the mixture until smooth. Pour into a container and serve.