Cumin-scented chickpeas from the pressure cooker whirl through the food processor with roasted red bell pepper, tahini, garlic, and lemon juice until silky, then take a dusting of smoked paprika alongside warm pita.
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Combine chickpeas in pressure cooker with salt, cumin, and bay leaf. Add enough water to cover by 1 inch. Cover and bring to full pressure. Lower heat and cook for 15 minutes . Release pressure by running cold water over lid and drain beans, reserving cooking liquid.
Discard bay leaf, and transfer beans to food processor.
Add garlic, olive oil, lemon juice, bell pepper, and tahini. Process until smooth, adding bean liquid as necessary to form smooth, thick puree. Season with salt and pepper.
Garnish with paprika and serve with pita.
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