Add Garbanzo Beans and water to Pressure Cooker cooking pot.
Lock lid and close Pressure Valve.
Cook on High Pressure for 1 hour.
When Beep sounds, carefully do a Quick Pressure Release.
Add Salt.
Lock lid and close Pressure Valve.
Cook on High Pressure for 30 minutes.
When Beep sounds, carefully do a Quick Pressure Release.
Drain Garbanzo Beans and reserve the aquafaba (liquid).
Onions, Garlic, Sesame Seeds
In a cast iron skillet or other oven safe pan, add chopped onion mixed with 1 Tablespoon Ghee. Add chopped garlic and 1 teaspoon Ghee to a small piece of foil, seal and add to skillet. Place in 375 degree oven for 25 minutes.
In a second cast iron skillet add sesame seeds and 2 teaspoons Ghee and toast in 375 degree oven for 25 minutes.
Tahini
Add toasted sesame seeds, one half of the roasted garlic, 1/2 cup of bean water and 1 Tablespoon olive oil into Vitamix or food processor and process until smooth.
Bring it Together
Add lemon juice, cumin, sesame oil and garbanzo beans to Vitamix or Food Processor and pulse until smooth, adding a little of the aquafaba, until desired consistency is achieved.
Adjust seasoning to taste.
Add toasted onions and the rest of the garlic and process, leaving just tiny bits of onion and garlic.
Drizzle on a bit of olive oil and dust with Paprika before serving.