Soak the chickpeas in cold water for 6-8 hours, you can at night.
Cook in enough water over low heat for an hour. Let the peas cool a little, do not pour the broth! I do not clean ready chickpeas, I do not want to deprive the dish of useful fiber.
Sesame pierce in a hot pan without oil for 1-2 minutes until Golden brown with spices: a pinch of Zira (cumin), coriander, paprika, savory, marjoram, cumin, oregano (oregano).
Grind the sesame seeds with spices.
When I first cooked hummus according to the classic recipe, frankly speaking, it did not impress me, it is too fat and sour for me. Therefore in his version, I use less oil and lemon juice, and the density of the hummus regulate the broth of the chickpeas.
Load in a bowl of blender oil, warm chickpeas, crushed garlic, ground sesame, a spoonful of sesame oil (if any), a little salt, black pepper and 2-3 tablespoons of chickpeas. Make mashed.
The finished hummus.
For salad dressing "balsamic" you need to mix fragrant olive oil, balsamic vinegar, half a teaspoon of honey, crushed garlic clove, a spoon of finely chopped dill, a little black pepper and salt.
Cut the tomato, put it on a dish, fill it with dressing. Lay out the hummus using a pastry bag. Garnish with onions, olives and paprika.