Steps to make homemade tahini and hummus

1. In a hot pan add 1 cup white sesame or til seeds
2. Roast till they start to pop on a slow low heat
3. Add the roasted sesame seed to a food processor jar
4. Pulse it for a 1 minute
5. Add 4-5 tablespoons vegetable oil
6. Blend to a paste, transfer to a jar
7. Soak 1.5 cups Channa or Chickpeas Overnight
8. I used 800ml water
9. Drain any excess water
10. Transfer to another vessel, add 800ml water
11. Pressure cook it for 5 whistles in a pressure cooker
12. While it is pressure cooking, peel and cut 2 beetroots
13. After the pressure is released take the chickpeas out
14. Next pressure cook the beetroot for 2 whistles and 5 minutes
15. Separate the chickpeas and the water
16. Keep aside to cool
17. Add 2 cups of the cooked chickpeas into a food processor
18. Add 1 cup of the water or aquafaba 
19. Add 1 tablespoon of Tahini Paste
20. Add 2 teaspoons freshly ground pepper
21. Add 1.5 teaspoons salt
22. Transfer the hummus into a bowl
23. Add juice of 1 lemon
24. Add the cooled, pressure cooked beetroots
25. Add 1 cup of the water or aquafaba 
26. Add 1.5 cups of the cooked chickpeas
27. Add 1 tablespoon prepared Tahini
28. Add 2 teaspoons freshly ground pepper
29. Add 2 teaspoons salt
30. Transfer hummus to a bowl
31. Add juice of 1 lemon
32. Garnish with fresh coriander
33. Add any remaining chickpeas as garnish
34. Enjoy with breadsticks or Pita Bread!