Measure 1 cup (240ml) of dry chickpeas. Place them into a container, add 4 cups of cold water, cover, and place in a fridge to soak for 24 hours. They are properly soaked if the skins are slippery and you can easily pop the beans out of their skins with your fingers.
Transfer skinless chickpeas into an Instant Pot insert pot and cover them with cold water, 2 inches of water over the beans. Secure the lid and close valve to "seal." Set the Instant Pot to "Manual," "High Pressure" for 20 minutes + natural release. Check the chickpeas. They should be soft and mushy. Strain them reserving about a cup of stock. Let them cool down to room temperature.
Combine all hummus ingredients — cooked chickpeas, stock, peeled garlic, lemon juice, sesame paste, sea salt — in a blender jar and blend until smooth and creamy. Add more stock if needed, a little at a time. The consistency of hummus should be not too thin, not too thick. Taste it and adjust the seasoning to your taste.
Transfer the hummus to a shallow bowl and top with high-quality extra virgin olive oil, herb pesto, or other favorite toppings. Fresh homemade hummus can be stored in a fridge for up to 3 days.