Let's start by soaking Chickpeas in hot water overnight.

Next morning drain that water, add fresh water, and boil the chickpeas in a pressure pan, add salt while boiling.

Let the chickpeas cook till 5-6 whistles on a medium flame.

Switch off the flame and let it cool for 15 minutes. Now open the whistle and drain the water of the chickpeas and let it cool.

Switch on the flame of the stove.

Take a knife and prick it in the center of the tomato.

Now gently keep turning the sides of the tomato so that it is smoked evenly.

Keep doing this till the tomatoes are smoked and you get that flavor.

You can see the pictures in the step for visuals.

Repeat the same process for the other tomato, till the skin is burnt and wrinkled totally as shown in the picture.

Keep it aside on a plate and wait for a minute till the tomatoes cool down.

Now peel the skin of the tomato and chop them into chunks.

Peel the garlic cloves and keep them aside.

Heat a small pan and add the garlic cloves in it.

There is no need to add oil in the garlic.

Keep flipping the sides of the garlic till they are burnt.

Just while switching off the flame add sesame seeds and let it crackle for 20 seconds.

Now remove the pan from the flame and transfer burnt garlic and sesame seeds onto a plate.

Blend Boiled chickpeas, tomatoes, garlic, sesame seeds, red chili powder, lemon juice, olive oil, and salt in a blender till it is soft.

Add little water in between as it may get a bit dry to blend and become difficult to attain the smooth and creamy consistency.

Once the hummus becomes soft and creamy and when you do not see any chunks in the mixture, stop blending and transfer the hummus to a nice serving plate.

Drizzle Extra Virgin Olive Oil and sprinkle some more red chili powder and serve it with Pita bread and Vegetable Crudites.