It will be much faster in a pressure cooker, but you won’t be able to remove the foam. Some serious cooks peel the chickpeas one by one, but it’s not mandatory; you can remove the floating skins while you remove the foam while cooking. Let the chickpeas cool.
Drain the cooked chickpeas and blend them in a food processor. Add half a cup of Aljana Tahini, a little olive oil, lemon juice, salt, garlic, a bit of ground cumin, and some of your cooking water until you achieve a smooth paste. Be careful not to make the hummus too liquid (it solidifies considerably after cooling).