Soak the chickpeas. Place the dried chickpeas in a medium bowl and cover with 6 cups of filtered water. Let them sit on the counter for 8 to 24 hours. I like to let them sit overnight. After the chickpeas have soaked for 8+ hours, discard the soaking water.
Cook the chickpeas. Add the soaked chickpeas to your Instant Pot along with 2 cups of filtered water. Cook on Manual (high) for 20 minutes. You can quick release the pressure or let it release naturally. Use a slotted spoon to remove the chickpeas from their cooking liquid and put them in a bowl to cool. SAVE the cooking liquid for the next step.
Make the hummus. Into a food processor or blender, add 2 cups of the cooked and cooled chickpeas (save the rest for salads), tahini, olive oil, garlic, lemon zest & juice, cumin, paprika, and salt. Turn on the food processor and let it run for about 30 seconds. Scrape down the sides.
This hummus will keep for 5 to 7 days in the refrigerator in a glass lock container.