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.