Add dried chickpeas to a large glass bowl and cover with water to surpass the beans by 2 inches. This extra water allows for swelling. Soak 24 to 48 hours. Lots of white bubbles and foam should accumulate on the top of the soaking water.

After 24-48 hours, drain the chickpeas and rinse until the water runs clear.

Add the soaked chickpeas to the stainless insert of your Instant Pot. Add water to cover the chickpeas, plus an additional 2 inches of water to allow for more swelling.

Place the lid on the Instant Pot, seal the vent, and press the "Manual" or "Pressure Cook" button. Adjust the time to 8 minutes on high pressure. When it beeps, you can manually release the pressure or allow it to naturally release, whichever works best for you. Sometimes, it helps to wait before releasing pressure to keep bean liquid from sputtering out of the pressure valve.

Once pressure is released, drain the cooking water and rinse the chickpeas. Allow to cool to room temperature. You can also refrigerate the cooked chickpeas and make the hummus at a later time.

Preheat oven to 400 degrees Fahrenheit.

Place garlic cloves in a small glass bowl and drizzle with a little extra virgin olive oil. Roast approximately 30 minutes or until they begin to brown. Remove from the oven and proceed with the hummus recipe.

To your blender or food processor, combine the extra virgin olive oil, lemon juice, roasted garlic, salt, and cooked/cooled chickpeas.

Blend until totally smooth, stopping to scrape the sides of your blender or food processor down as needed.

Transfer to an airtight container and store for up to 2 weeks in the fridge.

Alternatively, you can place the hummus in zip-top freezer bags, squeeze out all the air, and freeze the hummus.