Wash and soak chickpeas (kabuli chana/ chole) overnight. and a pressure cooker, cook the chickpeas with two cups of water and salt for 5-6 whistles on high heat and 2 whistles on low heat. Drain the cooked chickpeas. Reserve the drained liquid and keep it aside.

In a mixture jar, add the cooked and drained chickpeas and chopped garlic. Add lemon juice, tahini paste, olive oil and salt to taste. Add the reserved drained liquid as required to grind into a smooth paste.

Blend the mixture into the smooth paste. The hummus is ready. You can refrigerate till you serve. Or freeze it in small containers till used. Place the hummus in a serving dish. Sprinkle paprika powder over it and drizzle olive oil over the prepared paste. The hummus is ready to serve. Serve it with pita bread, falafel, vegetable sticks or lavash.