Soak chickpeas for 8-9 hrs or overnight,rinse well,drain water and keep it aside.
Pressure cook chickpeas with ½ teaspoon salt ,1.5 cup water and pinch of baking soda,for 2-3 whistles. Once pressure releases on its own ,drain water and keep it aside.
Dry roast sesame seeds until it crackles and allow it to cool.
In a mixer grinder or a food processor,blend sesame to fine powder.
Into the same mixer or processor cooked chickpeas,lemon juice,olive oil,cumin powder,garlic,pepper powder,chilly powder ,coriander leaves and salt .
Blend to a smooth paste,use 2-3 tablespoon of drained water from cooked chickpeas to blend.Taste and adjust add lemon juice or salt ,if required.
Garnish with chilli powder,drizzle some olive oil and serve with steamed veggies or pita bread.