I used his method. 30 mins in the (Instant Pot) pressure cooker for the pois chiches. I could have strained them better, but still it was very creamy and smooth.
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When we lived in Dubai every now and then we used to get a ādressed chickenā take away from the Food and Drink restaurant in Jumeirah, just down the road from us. It was a very basic resto, sort of a greasy spoon Dubai style, but the local Emirati would queue outside in their Landcruisers for the ādressed chickenā. Thatās how we noticed it. A dressed chicken was a roast chicken with the Food and Drinkās own hummus and tabouli and lashings (as Bunter would say) of fresh hot pitta bread.
Unfortunately tabouli is a dish that is open to many interpretations and I have never tasted one as good in a resto since.
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Outside the Levant itās rare for tabouleh to contain enough green stuff. I use a mix of flat leaf parsley and coriander in a 8:1 ratio. Add as much of the mix as you think is reasonable, then add about 3 times as much again!
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Hummus = baby puk 
Iāll try that 
That was always my mistake: too little greenery.
Made hummus, falafel and taboulĆ© yesterday. My secret to hummus is a lot quicker and easier than yours - use a can so you have the aquafaba. Blending for 5 times longer that seems necessary not only deals with the skins but also gives it a very light creamy texture as it whips the aquafaba. Itās something we do a lot for a quick meal, so not messing about with a pressure cooker even if I had one, which I donāt.
(We ate all the taboulƩ )
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I always add a lot of mint but canāt stand coriander so donāt use that.
Izzy x
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So interesting that there is a real adverse reaction by some people to coriander, They have a completely different taste experience. We have a friend who is the same - we, on the other hand, love it. Delighted to say just found a large clump of it growing in our very weedy veg patch.
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Itās a genetic thing. Current research suggests that there are two genes linked with the way the taste of coriander is interpreted.
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I never knew that. Mrs P hates the stuff, whereas I like it.
Hereās an article from Biomed Central giving some background n case youād like to know more.
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I can taste even the smallest amount in a dish. Vile stuff. Itās got the taste of fragranced soap!
Izzy
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Nonononono it tastes of heavenly deliciousness 
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Every time I see this in the forum I first read it as āsmooth humansā and have to read it again. 
I spell it houmous, which may be why I misread it.
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If I were served Hummus swimming in oil. Iād send it back, itās meant to have a drizzle of olive oil
And a light dusting of sumat.
Depends where you, and it, are from. Liban, Egypt or Greece. And where itās served. Can have extra toasted chick peas, sumac, chilli oil - just about anything especially if you are called Ottolenghi. Itās not a single origin dish/recipe,
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And why is it meant to be so smooth?
Hummus is as old as the Ark if not older,
I wonder which brand of food processor they used then ā¦ lol