Drain and rinse chickpeas, pour into pressure cooker. Cover with water, seal the lid, and cook on “Manual” for 8 minutes.
Quick Release and remove chickpeas from basin, then drain.
Combine chickpeas, tahini, water, garlic, lemon juice, cumin, and salt in a food processor and pulse until smooth and lump free.
Pour into a bowl, stir a few times, and garnish with smoked paprika + parsley.
Serve with veggies, pretzels, or chips.