Add the rinsed chickpeas, baking soda, and water to the pot. Stir.

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 35 minutes. High Pressure.

When the cook time has ended, turn off the pot and let it do a full Natural Release (leaving the pot undisturbed until the pin in the lid drops back down)

Open the lid and add the cooked chickpeas to a strainer. Rinse well with cool water. Set aside.

Add the lemon juice and garlic to a food processor. Pulse several times until the garlic is well minced.

Optional Step: Push the garlic into the lemon juice to submerge it. Let sit for a few minutes. This helps take some of the sharp taste from the garlic. The longer it sits in the lemon juice, the better.

Add the chickpeas to the food processor and pulse a few times.

Add the tahini, cumin, salt, pepper, paprika, and cayenne, if using. Pulse several times, then process for about 10 seconds. Start drizzling in the warm water and the mixture will start to loosen up.

Turn on the processor again and drizzle in the olive oil. Then taste the hummus and adjust salt, or any of the other seasonings to your taste.

Transfer hummus to a serving dish and drizzle with a little more olive oil. Add a few shakes of paprika, and sprinkle on the pumpkin seeds.

Serve with pita bread, chips, carrot sticks, or any favorite vegetable. Also spread on wraps and sandwiches.