Servings: 10

¾ cup dried chickpeas (or garbanzo beans) ¾ cup dried chickpeas (or garbanzo beans)
3 cups water 3 cups water
1 tsp salt 1 tsp salt
1 Tbsp olive oil 1 Tbsp olive oil
1 Tbsp fresh lemon juice 1 Tbsp fresh lemon juice
1 minced garlic clove 1 minced garlic clove
Opt: red pepper flakes, freshly ground pepper, parsley Opt: red pepper flakes, freshly ground pepper, parsley

Add the chickpeas, water and salt to the Instant Pot.    Cover and press the manual button.  Set the timer for 45 minutes.  Make sure the valve is set to "sealing".
When the timer goes off let the pot sit for 5 minutes.  Then move the valve from "sealing" to "venting" - in other words, manual release for 5 minutes, then quick release.  Set a colander on top of a bowl.  Drain the liquid from the chickpeas into the bowl.  Reserve this liquid for later.
In a blender or food processor add the olive oil, lemon juice, garlic and ¼ of reserved liquid.  Add in the chickpeas last.  This will help it to blend easier.  Blend until creamy.  Add in more reserved liquid as needed.  (You may need quite a bit if you want it really creamy).
Season to taste.  Add optional ingredients as desired.
Store hummus in an airtight container in the refrigerator for up to a week.