Wash and Soak chickpea overnight and in the morning boil in a pressure cooker with 1/2 tsp salt till 10 minutes after first whistle.
Dry roast sesame seeds on a griddle for 2-3 minutes or till aroma comes.. Remove it in a plate. Now heat olive oil on griddle. Add ginger and garlic. Roast for 2-3 minutes. Now Add roasted sesame and stir well. Now switch off the flame.
Now transfer boiled chickpea in a mixer. Add this roasted ginger garlic and sesame seeds. Squeeze lemon juice and add salt and grind to a fine paste. If required add 2 tb sp water.
Hummus is ready. This dip can be used as sandwich spread. It's taste is awesome. It can be stored for 15 days.
