Place the dry chickpeas in the pressure cooker along with 2 cups of water.

Place the lid on the unit and turn to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the timer to 40 minutes.

Once the unit has finished cooking and the timer has counted to zero, allow the steam to naturally release completely.

Strain the water off the beans and place them back in the pressure cooker pot along with 2 teaspoons of baking soda.

Use the saute feature to saute the chick peas for about 2 minutes.

Place the chick peas in a large bowl and fill with cold water.

Agitate the beans with your hands to rub the skins off of them.

Rinse and repeat, while removing and discarding the loose skins.

Set aside.

Place the stainless steel liner back into the pressure cooker after wiping it clean and drying it completely, inside and out.

Use the saute feature again to toast the 1/2 cup of hulled sesame seeds until the oils begin to release. (about 2 minutes)

Place the toasted sesame seeds in a food processor along with a 1/2 teaspoon of salt.

Pulse a few times, then turn the processor on high.

Drizzle in the 2 tablespoons of grape seed oil.

When smooth, add the cooked chick peas, garlic, oregano, cumin, lemon juice and 1/4 cup of the roasted red peppers.

Pulse then turn the processor on high and drizzle in the 2 tablespoons of olive oil.

When the mixture is smooth, season with salt to taste.

Serve in a small dish with a garnish of drizzled olive oil and the rest of the roasted red peppers.

Use your favorite veggies to eat the dip with.