To prepare Tahini paste, toast sesame seed in a dry pan for 3-4 min on a low flame until seeds are fragrant and change color (don’t over toast them to brown) we need very light brown color.

Add toasted seed in a blender and add ¼ cup olive and blend well until it becomes a creamy paste.

½ cup of Tahini paste is ready which you can keep in refrigerator in an airtight jar for a month.

To prepare hummus, first blend tahini paste with lemon and blend in a chopper until it becomes a little creamy.

add salt , cumin powder and garlic crushed gradually and blend in a chopper.

Blend well and scrap side in between and again blend.

Add half chickpeas and blend again until it becomes a paste.

Scrap the sides constantly through out the process.

Add the other half of the chickpeas now and blend again until it becomes smooth.

To make it even smoother like the original hummus start adding chilled cold water not more than 1tbsp at a time.

Keep adding until u get a smooth and fluffy consistency.

Usually 2 to 4 tbsp maximum of water are enough , but it all depends on the thickness of your mixture.

Hummus is ready. Now dish it out, make well with a spoon and drizzle olive oil and paprika.

Add 1-2 black or green olive for garnish. You can refrigerate hummus in an airtight container for up to a week.