Soak 2 cups of dried garbanzo beans in enough water to cover overnight (12-24 hours). Discard the water for soaking. Put chickpeas in instant pot with at least 1.5 inches of water covering and cook in instant pot on high for 1hr10m with natural release.
Combine all of the ingredients in a food processor until well blended.
(Optional: Add 1 tbsp of miso/yuzu dressing )
(Substitution: For kids: I have been replacing this garlic/pepper with 3 tbsp ground fresh parsley, cilantro, or dill)
Bring a pan to medium heat, add 2 tbsp of olive oil and 4 cloves of chopped garlic. Pan-fry for 2-3 MINUTES, then add 2 chopped jalapeno peppers and continue to pan-fry until well-cooked.
(Substitution: 3tbsp Store bought prepared tahini works fine as well)
Roast 1/3 cup of sesame seeds over medium heat until golden brown and fragrant.