Kala Chana Hummus

Dry roast the black sesame seeds on low heat for 5-7 minutes, then set aside to cool slightly.

Transfer the toasted seeds to a blender with a pinch of salt and blend for 30 seconds until the seeds break down into a powder.

Add the toasted sesame oil one tablespoon at a time, blending between each addition, until the mixture becomes a smooth paste.

Allow the tahini to cool completely, then store in a sterilised airtight jar in the refrigerator until needed.

Soak the kala chana in water overnight.

Drain the soaked chana and pressure cook with fresh water and salt for 3 whistles.

Once slightly cooled, drain the cooked chana and transfer to a blender.

Add salt, the garlic clove, ice cubes, and 50g of the black sesame tahini to the blender.

Blend until completely smooth, then transfer to a sterilised airtight container and refrigerate for up to one week.