Combine chickpeas, 1 tablespoon salt, and 4 cups water in a large container. Cover and refrigerate overnight or for a minimum of 8 hours.

Drain the soaking liquid from the beans and rinse well.

Add the chickpeas, crushed garlic, onion, bay leaves, and remianing 4 cups water to Instant Pot.

Close the lid and set the pressure release valve to sealing.

Press the manual or pressure cook button and set to 15 minutes on high pressure.

Allow pressure to naturally release before removing instant pot lid.

Remove the onion and bay leaves from instant pot and discard.

Drain the chickpeas over a bowl to retain the cooking liquid.

Transfer the chickpeas to a food processor and add cumin, lemon juice, and remaining 1 teaspoon salt.

Blend until smooth, adding the cooking liquid as needed to reach your desired consistency.

Stir the tahini into the hummus.

Serve and enjoy!