Soak chickpeas overnight, next day add them in a pressure cooker with enough water to cover. Pressure cooker for 12-15 mins or till cooked, cool and drain, set aside, remove upper skin of boiled chickpeas.

Heat a non- stick pan, put sesame seeds and toast, shaking frequently, until fragrant but not brown. Remove from heat and cool, cut green chillies & coriander leaves.

Put toasted sesame seeds and 1/2 tbsp extra virgin olive oil/ sunflower oil 🌻 in a grinder and grind into a paste. Add boiled chickpeas in, lemon juice 🍋 and garlic, chopped coriander leaves 🌿, green chillies chopped and grind well, until smooth.

With the running machine, add 2tbsp extra virgin olive oil/ sunflower oil 🌻a little at time, season with salt 🧂, black pepper powder, add once and remove in serving dish.

Drizzle with the remaining extra virgin olive oil/ sunflower oil 🌻, sprinkle with paprika powder 🌶️ or kashmiri red chillies powder 🌶️, chopped coriander leaves 🌿, finally add rosemary and serve. Enjoy

Note: l have use sunflower oil 🌻 in my hummus for a change but if desired use extra virgin olive oil.

In case you don't have paprika powder 🌶️, in your kitchen, it is recommended that you use kashmiri red chillies powder 🌶️.