Rinse the chickpeas and put them in the Instant Pot. Add the water, it should cover the beans by 1 inch. Close and lock the lid, and set the vent to the sealed position.

Push Pressure Cook and set the time to 40. The machine will automatically start to come up to pressure.

When the machine beeps after the cooking time, do nothing for 10 minutes, then release the pressure valve and let the pressure come down.

Unlock the lid and drain the beans. Note: you will have more beans than you need for this recipe. Refrigerate or freeze the extra for another batch or another recipe.

To toast the pine nuts put them in a small frying pan with the olive oil and sitr over medium heat until they turn a nutty golden brown. The darker they get the more flavor they will have, just don't let them burn. Set aside.

To make the hummus, put 2 cups of the cooked beans into a Vitamix blender or other food processor along with the garlic cloves.

Pulse the machine to break down the beans. Add the tahini, and lemon juice and run the machine until it becomes a smooth paste. Drizzle in some olive oil or cold water to thin it out if necessary. Let the machine run until the hummus is super smooth.

Turn the hummus out into a bowl and season with salt to taste, and add more lemon if you like.

To serve, drizzle the hummus with more oil, and garnish with the pine nuts. Serve with pita bread or pita chips.