Instant Pot classic hummus from scratch is crazy delicious and simple to make.
Add the water, dry beans, garlic powder and salt to the Instant Pot.
Close the lid, lock it and cook on manual high pressure for 60 minutes with a full natural pressure release (NPR - do not use quick release lever, but allow the pressure indicator pin to drop on its own).
Drain the beans, and reserve the cooking liquid to use in the hummus, and allow them to cool for a few minutes. It's okay if they are still a little warm, but you don't want them piping hot.
Add the cooked beans, half cup of cooking liquid (for starting out), tahini, lemon zest, lemon juice, olive oil, salt, pepper and cumin to the food processor, and blend.
Stop the food processor, and check the taste and consistency. Add more cooking liquid, if desired. I used a total of 3/4 cup of cooking liquid, FYI.
Serve and enjoy! Refrigerate leftovers for up to a week.