Take 1/3 cup of baked white sesame seeds and grind them in a food processor with few drops of olive oil until it turns smooth and runny.
Soak 2 cups of Chickpeas overnight: Add dried chickpeas in a bowl of drinking water such that they are completely submerged in water. The water should be sufficient as beans will double in size as they absorb water. Leave the bowl as such overnight.
Boil the Chickpeas: Drain water of the soaked chickpeas. Allow the soaked chickpeas to boil in a pressure cooker or large pot with 3-4 cloves of garlic and a pinch of baking soda.
Note: Garlic cloves and baking soda are added to loosen the skin of the beans so that it can be easily peeled.
Once boiled allow chickpeas to cool for 5-10 minutes. Then peel the skin of the chickpeas.
Prepare a chickpea puree: Add peeled chickpeas and 3-4 cloves of boiled garlic to the Food processor and grind it. Slowly pour fresh lemon juice into the processor while it is running. Grind until the mixture turns smooth & creamy.
Add Tahini and ice cold water to the chickpea paste in the food processor. Allow the mixture to blend in the processor until it becomes light and fluffy.
Slather freely prepared creamy Hummus on a plate & adjust the seasoning. Drizzle hummus with the olive oil and eat with crunchy veg, Bead Sticks or warm flatbread.