Hummus is a cheap, filling meal that's velvety smooth and nutty with a bright zing from lemon juice. For this version I've topped it with sweet flavorful caramelized onions and olive oil.
Wash the chickpeas and pick out any foreign objects. Add them to a pressure cooker and cover with a few inches of warm water. Affix the lid and let them soak for at least an hour. Lock the pressure cooker, set it to the high pressure setting (see your pressure cooker manual for specific instructions), and turn the heat on to high. Once you hear the cooker start to whistle turn down the heat to maintain a gentle whistle and cook for 60 minutes. Turn off the heat and let the pressure cooker come down to room temperature on its own. Your chickpeas should now be very tender. Don't worry if they're coming apart because it will all get blended together anyway.