Wash and Soak chick peas in water for 7-8 hours. Drain water and transfer them in a pressure cooker. Add water till an inch above the peas. Add salt and pressure cook till it releases 3-4 whistles on medium heat. Let the cooker cool. Ensure that the peas are thoroughly cooked, but not over cooked.

Drain them while catching its broth. Transfer the peas into a blender when they cools down a Beet. Add garlic, ice cubes and a કપ of broth along with it. Grind it into smooth paste while gradually adding the rest of the broth as needed.

Next add the salt, tahini paste lemon juice and olive oil. Grind again till everything blends very well and the hummus looks smooth and shiny.

Combine chilli powder with olive oil. Garnish hummus with it. You may also dip a fork in the chilli oil and gently press it on the sides of the dish on hummus. This will also make a nice pattern on hummus.

Take it out in an airtight jar and store it in the fridge till it's time to use it. This dip can be used inside the wraps. It can go well with tortilla chips. It can work as a dip with falafel. It's a very healthy dip full of protein. Incorporate it in different wraps and savouries.