Soak the chickpeas/ Kabuli chana/ garbanzo beans overnight or about 15-18 hours in 2 cups of water.
Drain the water and rinse the chickpeas thoroughly.
Add the chickpeas and 5 whole cloves to a pressure cooker and give six (6) whistles. Let the pressure subside by itself. This really speeds up the cooking process.
Drain and reserve the cooking liquid (very important for that deep flavour).
Add tahini and half of lemon juice to your food processor and fluff it up. Blend it at least for a minute.
Next, add the minced garlic, broiled cumin powder and salt to taste and blend really well once again.
Add the boiled chickpeas, five (5) tablespoon of olive oil and process. Ensure that you blend it really well so that the paste is nice and smooth.
Blend well till you get a really silken paste. I have to say this again and again. Though, If you like your hummus a little grainier, blend a little less and stop at a prior coarser paste.
Plate it in a flat plate or a similar bowl. Move your spatula to make uneven surfaces and drizzle with remaining olive oil.
Garnish it with pimento, za’atar spice and refrigerate till it cools down.
Serve with your chosen snack.