Make the tahini paste first.
Parch the sesame seeds over a low fire until golden brown.
Place in a food processor and add oil (extra oil can be used until desired consistency is reached)
Now for the hummus recipe.
Soak the channa overnight.
Pressure cook for 15 – 18 minutes. Drain.
Reserve some of the water. Set aside.
Add the channa, tahini, pimento peppers, chadon beni, garlic, olive oil, lime juice, channa water and salt in a food processor and blend until smooth. Serve in a bowl. Drizzle olive oil, Sprinkle paprika and add a sprig of parsley in the center for garnish.