Drain the chickpeas, add them with one litre water to the pressure cooker, put the lid on, and following manufacturer’s instructions, cook over low heat for about 45 minutes. Drain the cooked chickpeas in a colander, preserving the water. Let cool. Keep 1-2 tablespoons whole chickpeas aside for garnish.

Purée the chickpeas with 5 tablespoons of the preserved cooking water in a big food processor until you get a thick smooth paste.

Combine the puréed chickpeas, garlic, salt, lemon juice and tahini in the bowl and mix well. Adjust to taste if desired.

Spread the hommos evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way around. Place the whole chickpeas in a little mound in the centre. Sprinkle with some paprika and drizzle olive oil in the dipped part of the hommos.