Rinse dried chickpeas in water first and then soak in enough water overnight for 8 to 9 hours. After soaking, the chickpeas will double in size and volume. Next day, rinse the chickpeas in water a couple of times. Drain all the water and add the chickpeas in a 2 litre pressure cooker. Add ½ teaspoon salt. Add 3-4 cups water and pressure cook it for 5 whistles.

When the pressure settles down on its own in the cooker, remove the lid and check the chickpeas.

Take a food processor or blender and add yogurt, garlic, lemon juice and tahini paste. Both tahini and sesame seeds work very well while making hummus. I have used both tahini as well as sesame seeds at different times – and both of them give a good taste. So in this recipe you can add either tahini or sesame seeds.

Grind or blend till smooth and light. If you are unable to grind, then add 2 to 3 tablespoons water. Add salt if required. Hummus is ready now and all you need is to scrape the jar and place hummus in a serving bowl or bowls.

While serving make a round pattern with a spoon on the hummus. Drizzle a bit of extra virgin olive oil. Garnish with a few chopped olives. Serve hummus with pita bread or with steamed or roasted veggies. Remaining Hummus can be stored in an air-tight container in the refrigerator.