Pour the beans, water, and two of the garlic cloves (peeled) into the Instant Pot. Cover with the lid and set the vent to sealing. Set to high pressure for 40 minutes.
Once the garbanzo beans are finished pressure cooking in the Instant Pot, allow the pressure to release naturally for 30 minutes; the beans will continue to cook during this time.
After the pressure has released, open the Instant Pot. Reserve 1 cup of the cooking liquid to add to the hummus later. Remove the cooked garbanzo beans and garlic from the Instant Pot and strain off the excess water.
To a blender or food processor add the tahini paste, two cloves of garlic (peeled and minced), and the lemon juice; puree until smooth.
Add half of the cooked beans, 1 tablespoon of the reserved cooking liquid, and about half of the olive oil; blend until smooth.
Add the salt, cumin, remaining beans and the remaining olive oil; blend until smooth.
Taste the hummus and adjust the seasonings. If the hummus is too thick, continue adding more of the cooking liquid until your desired consistency is reached.
Pour the hummus into a serving bowl and top with olive oil and smoked paprika as garnish if desired.