Soak 200 grams of kabuli chana (chickpeas) in water for 8-10 hours or overnight.
Drain the soaked kabuli chana and rinse them well. Pressure cook the chana with 1.5 cups of water and 1/2 teaspoon of salt for 4-5 whistles or until they are soft and tender.
Once the chana is cooked, drain the excess water and let it cool down.
In a blender or food processor, add the cooked kabuli chana, 1/4 cup tahini, 2-3 cloves of garlic, 3 tablespoons of lemon juice, 1/2 teaspoon of cumin powder, and salt to taste.
Blend the mixture until smooth and creamy. If needed, add 2-3 tablespoons of olive oil or water to achieve the desired consistency.
Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with a sprinkle of paprika or red chili powder and chopped coriander or parsley.