• Rinse and sort garbanzo beans/chickpeas
• Combine dried beans, salt, and water in a bowl to soak for 24 hours. Make sure the water covers the beans by 2-3 inches, adding more water as needed to keep the beans covered by water
• Drain the chickpeas, but don't rinse them. Discard the soaking water.
• Add chickpeas to your instant pot and cover with 6 cups of cold water
• Cook the beans for 35 minutes at high pressure by setting your instant pot to MANUAL and HIGH for 35 minutes. If you are cooking on the stovetop, bring your beans to a boil and then let them simmer for 90 minutes, until very tender.
• Let Instant Pot naturally release, which should take about 35-40 minutes.
• Make sure you reserve the cooking liquid when you drain the chickpeas.
• Coarsely chop the garlic and put it in your blender or food processor with 2/3 cup of lemon juice. Just let it sit there for at least 10 minutes.
• Add the tahini, and 1 teaspoon of salt to the garlic and lemon juice and process for a minute or two until light and fluffy.
• Add the cooked garbanzo beans and process for 3-4 minutes, scraping down the sides as necessary.
• Use the reserved aquafaba (garbanzo bean cooking liquid) to thin the hummus to the desired consistency, adding just a wee bit at a time. Process for 5 minutes until very smooth.
• This makes a lot of hummus (about 7 cups); it freezes great. I freeze a jar of the aquafaba as well, using it to 'freshen up' the hummus as necessary.

For the Walnut Topping:

• Add all ingredients to your food processor, pulsing until just combined. I like to have bits of walnuts as opposed to a smooth puree...it's up to you.
• This walnut topping freezes well, too. Freeze it in a separate container.