I have one from my sister-in-law, that she got from her (Israeli) partner's grandmother, which is a very traditional Israeli hummus recipe. That recipe is for stovetop and I adapted it to the instant pot.
The trick is to use baking soda when you cook the chickpeas in the instant pot, because it dissolves/softens the shells. Then you take them out and rinse thoroughly in water to get rid the baking soda taste, before slapping them into a food processor with tahini and whatever else.
Good quality tahini also makes a difference. Lots of north American brands have a wildly different taste than what's common in the middle east.
