Boil water for a minute and soak white Chickpeas in the water for 5-6 hours or you can even soak it overnight.

After the chickpeas are soaked properly boil the chickpeas in a pressure pan adding salt till 5-6 whistles.

Once the pressure pan cools down open the lid and drain the chickpeas.

Once the chickpeas cool down blend chickpeas, tahini paste, minced garlic, 1 tbsp olive oil, cumin powder and salt in the food processor.

Most likely the hummus will be too thick while blending.

So slowly add 1 to 2tablespoons of water and 1 tbsp. Olive Oil until you reach the perfect consistency.

Do not add more water as it will spoil the taste and the hummus will be too liquidy.

Once the hummus is blended properly, soft and creamy transfer it in a serving bowl.

Drizzle1 tbsp Olive Oil, and garnish it with a dash of red chili powder, and sprinkle a handful of mixed seeds.