Rinse the chickpeas, then place them in your Instant Pot with the water, 8 cloves of garlic and sea salt.
Place the lid on your Instant Pot, put the valve into the sealing position and cook on Manual High Pressure for 60 minutes. When the cook time is up, allow for a natural release of pressure for 20 minutes, then quick release any remaining pressure manually and open the lid.
Strain the chickpeas and garlic through a fine mesh strainer into a bowl, reserving the cooking water.
Add the lemon juice, 4 cloves crushed garlic, cumin and paprika to your blender along with the drained chickpeas, garlic and ¾ cup of the cooking liquid from the Instant Pot.
Blend until everything is smoothly combined, adding more of the reserved liquid if necessary.
Once you’re happy with the consistency, add the tahini and blend until smooth. Taste and adjust salt.
Transfer to a serving bowl.
When ready to serve, drizzle with extra-virgin olive oil and sprinkle with paprika and chopped fresh parsley for really good hummus.