1. Place the split peas, onion, garlic, bay leaves, herbs, water and bouillon powder in the Instant Pot. Set to PRESSURE for 10 minutes with Quick Pressure Release at the end of cooking.
2. Add the olive oil and lemon juice season generously with black pepper. Process to a smooth purée using a food processor or stick blender.
3. Serve warm with all or any of the suggested toppings, if liked, and toasted pita bread to dip.