Pressure cook the chickpeas for atlest 10 whistles. Preferably remove skins, and mash it with fork and keep

In the grinder, grind the roasted sesame seeds, powder it to fine.

Add the roasted beetroot, garlic, lemon juice, extra virgin olive oil cumin powder and salt to it and grind it again.

Add the mashed chickpeas and grind it till they are creamy. Try not to add water.Adjust with Curd and lemon juice and bring it to balance. Add water only if required

While serving, make a round pattern, drizzle with extra virgin olive oil, sprinkle paprika, and garnish with Flax seeds and sesame seeds.