1. Preheat oven to 350 degrees.

2. Remove paper-like skin from outside of garlic bulb, leaving cloves attached.

3. Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.

4. Pour 2 tablespoons of olive oil over the top of the cloves.

5. Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.

6. Bake for 55 minutes or until the cloves are tender.

7. Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.

8. In your Instant Pot liner, add chick peas, baking soda, and water. Close lid and lock in place, and close vent to sealing position. Press PRESSURE COOK button and adjust time for 7 minutes.

9. Once done, quick release pressure. Drain water from chick peas, but reserve 1/4 cup of liquid to the side.

10. In a large food processor, add chick peas, lemon juice, garlic, and tahini. Pulse until texture becomes smooth. Pour a little bit of the chick pea water into the tube and process until it's become smooth and the texture that you desire. Continue pouring reserved liquid until you've achieved your desired consistency. It should become almost a very whipped type of consistency.

11. Finish off your humus with the remaining olive oil when serving.