The first step (just as in the beet hummus) is to soak the chickpeas overnight with bicarb. Canned chickpeas can be used if you are really rushed for time but soaking and cooking the chickpeas yourself makes a big difference to the taste.
Next day, rinse the chickpeas well and cook in a pressure cooker or pan till well done and lightly mushy. Season the chickpeas with salt while cooking.
While the chickpeas is cooking, soak the Kashmiri chillies in warm water for at least 15 minutes or more if possible.
Using a blender, grind the chillies, garlic and a pinch of salt to a coarse paste.
To this add the drained chickpeas (reserve a little for garnish), tahini paste, yoghurt and half the lemon juice. Blend till a smooth consistency is achieved (you may need to scrape down the sides in between). Taste and add more salt or lemon juice as required.
Transfer to a bowl and serve with olive oil. Garnish with the cooked chickpeas, sliced olives and crushed dried chillies.