Soak the chickpeas overnight (about 12 h) and defrost the tuna steaks in the refrigerator (about 12 hours).
Cook the chickpeas in a pressure cooker for 30 minutes (only with water).
Place the cooked chickpeas in the mixer, mincer or shredder. Add peeled garlic clove, oil, lemon juice and spices. If sesame seeds are used, add them at this step.
Grind until a uniform paste is formed. If it is very thick, you can add some broth from the cooked chickpeasOnce shredded, taste, salt, and mix again.
Set aside in a bowl, cover with clear film, and let it cool.
Heat in a skillet a spoon of oil to sear the steaks for 60 seconds on each side, turn and turn, leaving the inside raw.
Place tuna on a bed of hummus with paprika and sesame seeds sprinkled on top to taste, and a little olive oil
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