Soak the black gram in hot water for 2 hours. Drain the water and transfer to a pressure cooker, add salt and 3 cups of water, and cook for 10 minutes. Let rest till all the steam is released.
Strain and save the stock for the hummus. Save a few cooked grams to garnish later.
Add the cooked gram, tahini, salt, garlic cloves, and cumin powder to a mixer jar. Slowly pour in 2 tbsp stock and pulse. Add the ice and pulse until you have reached the desired smoothness.
Pour in the olive oil and mix. Top with olive oil, black olives, and a few black grams.
