Wash chickpeas and soak in enough water for 6 to 8 hours or overnight. Take enough water as chickpeas absorb a lot of water. If you find that they have soaked all the water after an hour or so then add more water.

Boil chickpeas in the pressure cooker till soft and tender.

While the chickpeas are boiling, roast sesame seeds. For roasting, put sesame seeds in a pan and roast on medium flame till colour changes a little. Do not turn them dark brown.

Once boiled, let the chickpeas cool down. Reserve the water in which chickpeas were boiled.

In the blender, take boiled and cooled chickpeas, roasted sesame seeds, roughly chopped garlic, lemon juice, roasted and ground cumin seeds, salt and pepper and blend to a smooth paste. If difficult to grind then add little chickpeas stock (water in which these were boiled). Blend it for a minute or so till smooth and velvety.

While serving sprinkle paprika/chilli flakes and drizzle little olive oil.

Serve with falafel or pita bread.

You can also serve hummus with crackers or with salad.

You can store this hummus in an airtight container in the refrigerator for 4 to 5 days.