Soak the chickpeas for 10 hours or overnight.

Wash it nicely and pressure cook for 8-10 whistles by adding enough water.

The chickpeas should be very soft.

Do not add any salt.

Drain the water and keep the water aside.

Take out the skin from the cooked chickpeas.

This will give a smooth texture to the hummus.

Keep it aside.

Roast the sesame seeds in a pan.

This will get roasted very fast so be careful not to burn this.

Allow this to cool.

Peel the skin of the mango roughly chop them and keep.

Before discarding the seed, don't forget to lick it.

Blend the cooked chickpeas, mango, red chilli powder, garlic, olive oil, lemon juice, roasted sesame seeds, salt and pepper powder.

Add the reserved water to this while grinding.

If you don't have any water after boiling the chickpeas, add warm water while grinding.

This gives a nice texture to the hummus.

Pulse it into a smooth paste.

Once done, add it to a serving bowl.

Drizzle the 1 tsp of olive oil on the top and sprinkle the 1/8th paprika powder on the top.

Hummus is ready to serve.

You can serve this as a dip for chips and cut fruits and salad too.

We had this with salt biscuits.

Pita bread tastes so well with Hummus.

Hummus tasted well with dosa too.