Greets and saluts from the NYC metro area. Put my instant pot to good use last night and made a batch of hummus. Best batch I’ve made by far. I made it from the dried chickpeas, so no overnight soak. I use fresh lemon, lemon zest, za’atar, and EEVO plus Trader Joe’s tahini, which is surprisingly good for flavor and texture. 1 cup of beans to 4 cups of water with a 1/2 teaspoon of baking soda to cook the beans under pressure. Controlled quick release to stop cooking after 50 minutes under pressure. Mix until desired consistency in a food processor with eyeballing of the other spices and ingredients.