Wash the black chickpeas well and soak in 3/4 cup for at least 4 hours.
Drain all the water, add 3/4 cup water and cook the black chickpeas till they are mushy. I used a pressure cooker to cook the black chickpeas. If you are cooking on open flame, use more water.
After the chickpeas are cooked, drain and save the water in which the chickpeas were cooked.
Let the cooked chickpeas cool to room temperature.
Over medium heat, dry roast the black sesame seeds till they start to pop a bit. Be careful as the seeds are black and you may burn them if you are not careful.
Transfer the toasted sesame seeds to a plate to cool.
In a chutney grinder, pulse the roasted sesame seeds with 1.5 tbsp oil to get a coarse paste.
To the black sesame Tahini, add the boiled black chickpeas, garlic cloves, chilli powder, cumin powder, and salt.
Add some of the water the chickpeas were cooked in.
Grind to a smooth paste. Add more of the saved water, as needed.
Transfer the Black Chickpea Hummus to a bowl and drizzle 1 tbsp olive oil. The oil prevents the hummus from drying.
Serve with Lavash, Falafels, or Vegetable Crudites.