Soak the chickpeas in water over night. Drain and rinse 2-3 times.
Pressure cook the chickpeas for 3-4 whistles adding sufficient water and 1/2 tsp baking soda. Let the pressure cooker cooled, then open the lid and drain the excess water.
Transfer the boiled chickpeas to a food processor. Add the tahini paste, olive oil, lemon juice, garlic, cumin powder, salt and process until fully combined and smooth (if required you can add little water).
Transfer to a serving bowl and drizzle some olive oil over it and sprinkle with some paprika powder.
Serve with Falafel/ Toasted pita wedges, vegetables or crackers.
Note: You can store this hummus in the fridge for up to 3 days.
