I used ½ cup of dried chickpeas. Rinse it in cold water and soak it in enough water (cold water) for 8 to 10 hours. I usually add the beans to a large bowl and cover with atleast 3 to 4 inches of water. The beans rehydrate and enlarge, so make sure to soak in plenty of water.
After 10 hours, drain the water.
Stove-Top Pressure Cooker - Add the drained chickpeas to the pressure cooker and add about 2 to 2.5 cups of water. Pressure cook this for 3 to 4 whistles.
Instant Pot Method - Add the drained chickpeas to the inner pot and pressure cook in manual mode for 25 to 30 minutes. You can also use the "bean" setting.
In both the methods, release the pressure naturally. Drain the water and set aside the chickpeas. Reserve 2 to 3 tbsps of chickpeas brine. If needed, you can add them while grinding. I did not use any. You can use the brine for aquafaba or even use it in soups. After cooking, I got about 1.5 cups of cooked chickpeas.
Roast the sesame seeds-
If you have roasted sesame seeds, skip this step. If not, heat a pan, and dry roast 1 tbsp of sesame seeds, without adding any oil until it turns light brown like below. Let it cool.
Preparing the hummus-
In a mixer jar or food processor, add the cooked chickpeas, hot sauce, salt, garlic cloves, ground cumin, 1.5 tbsp olive oil, and the roasted sesame seeds.
Grind it into a smooth paste. If needed, add the brine water and grind. If you like coarse consistency, use the pulse mode and grind it according to your texture preference.
Check for seasoning and adjust accordingly.
Transfer it to a serving bowl. Garnish it with remaining ½ tbsp olive oil, paprika, and dill. Serve chilled or at room temperature.
Storing hummus-
Store hummus in an air-tight container and refrigerate. So far, I have stored it for about a week. But not more than that. Also, I haven't tried freezing it.
Notes
If you like roasted garlic flavor or don't prefer raw garlic, after roasting sesame seeds, you can pan roast the garlic and add it to the hummus.
Adjust the seasonings according to your preference. You can also add sumac or Za'atar spice to the hummus.
Instead of roasted sesame seeds, you can add 1 to 2 tbsps of tahini paste or skip this ingredient altogether.
You can use canned garbanzo beans(garbanzo beans and chickpeas are the same).
Just rinse it thoroughly, and for one 15oz can of garbanzo beans, you can follow the above spice measure.
You can add up to 3 tsps of lemon juice for this measure. As I mentioned before, I don't add much while grinding.