Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Add the 2 cloves garlic peeled cloves and 3 tbsp fresh lemon juice from about 1–2 lemons to the Food Processor. Pulse 5–6 times until the 2 cloves garlic peeled is minced. Let this sit for 1–2 minutes — this mellows the raw 2 cloves garlic peeled bite slightly.

Add the ½ cup tahini well-stirred, ¾ tsp kosher salt plus more, and ½ tsp ground cumin to the Food Processor with the 2 cloves garlic peeled-3 tbsp fresh lemon juice from about 1–2 lemons mixture. Process for about 1 minute until the mixture is thick, pale, and smooth.

Add the drained 2 can chickpeas drained, liquid reserved separately to the Food Processor. Process for 1 minute. Then, with the machine running, drizzle in the 2 tbsp ice water for blending and reserved 2 can chickpeas drained, liquid reserved separately liquid (¼ cup reserved chickpea liquid (aquafaba)). Continue to process for another 2–3 minutes, until the hummus is very smooth and creamy. Stop to scrape down the sides as needed.

Taste and adjust seasoning — add more ¾ tsp kosher salt plus more, 3 tbsp fresh lemon juice from about 1–2 lemons, or a touch more ½ cup tahini well-stirred as desired. If the hummus is thicker than you like, blend in a little more 2 tbsp ice water for blending, one tablespoon at a time.