Wash the chickpeas and soak for 7 to 8 hours or overnight. After soaking drain the water.
Transfer the soaked chickpeas in a pressure cooker, along with it add salt to taste and fill water up to 1 inch above the chickpea surface.
Pressure cook the chickpeas for 3 -4 whistles on medium heat.
After the whistles, switch off the flame and let it cool completely.
Strain the chickpeas and reserve the water for later use.
Transfer chickpeas in a blending jar and add 1 cup of reserved chickpeas water, ice cubes and garlic cloves, grind it to a fine paste.
Add reserved water gradually while grinding. Further add Tahini paste, salt to taste, lemon juice and olive oil, blend the mixture again until its smooth in texture.
Hummus is ready, refrigerate until it's used.
Plate the hummus in a shallow bowl.
Decorate with olives, chopped onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and red chili powder.
Enjoy with warm pita bread.