1. If using canned chickpeas, pour into blender with aquafaba (the liquid in the can). If using dried chickpeas, add 2 cups to a strainer and rinse under cold water. Then add to Instant Pot and cover with 4-6 cups of water. Put Instant Pot on pressure cook and adjust time to 19 minutes. Release pressure valve when Instant Pot signals. Chickpeas should be tender and able to be easily mashed. If they aren’t, simply pressure cook for another 2-3 minutes. Then, add 2 cups of cooked chickpeas to blender with 1/4 cup of liquid from Instant Pot.

2. Add remaining ingredients to blender — lemon juice, tahini, garlic, olive oil, cumin, salt and pickle juice.

3. Blend on high speed for 30-45 seconds. Then, check consistency with a spoon. There should be no chunks and the texture should be buttery. If needed, blend for another 30-45 seconds. You can also add 1-2 tsp of additional olive oil, water or pickle juice if the consistency is too sick.

4. Transfer blended hummus to a serving bowl. Garnish with smoked paprika and another drizzle of olive oil.

5. Enjoy with pita chips, crackers or veggies. Or, thin out your hummus a bit more with water and make it into a salad dressing.