Soak the chickpeas with 1 tbsp salt and water to cover the beans with 1-2 inches of water. I usually soak for about 20 hours, but at least 8 hours helps reduce gassiness.

Drain and lightly rinse the beans, then transfer to a pressure cooker. Add enough water to cover the beans about 1/2 inch.

I use an Instant Pot and pressure cook on "Beans" for 10 minutes. Either manual release pressure or allow for natural release.

Turn off the pressure cooker and then open the lid and allow the beans to cool to warm/lukewarm.

Take out 1/2 cup of the chickpea liquid in the pot (aka aquafaba). I usually take out 3/4 cup just in case I need more.

In a food processor or a high speed blender, combine the cooked chickpeas, 1/2 cup of aquafaba, tahini, garlic cloves, lemon juice and olive oil.

Blend until smooth, feel free to add more aquafaba if you want it to be even thinner. If you want a thicker hummus, only use 3-4 tbsp olive oil and start with 1/3 cup aquafaba.

Transfer to an airtight container to store in the fridge once cooled. If your chickpeas are still very hot when you make the hummus, it will develop a crust as it cools. Best results is with slightly warm or lukewarm chickpeas!

Eat within a week and serve each portion with a hefty spoonful of chili crisp!