Soak the beans overnight in plenty of water
Discard the soaking water and bring the beans to a simmer in a large pan with plenty of fresh water. Cook for 30-40 minutes until soft. Strain the beans but keep some of the water which you'll use later
Remove the skins: wrap the cooled beans in a teatowel and gently rub them with your hands to loosen the skins. Pinch off the skin at one blunt, dark and squeeze out flesh with finger and thumb
Since the beans are large this step is not overly laborious
Place the beans, garlic, lemon juice, harissa, creamed sesame and green peppercorns (if you're using them) into a food processor. Process until very smooth, adding a little of the cooking liquid to achieve a soft texture
Add the chopped herbs and season with salt (and black pepper if you haven't used the green peppercorns). Adjust the acidity with a little more lemon of you like
Transfer the hummus onto a plate or bowl, create a well in the centre with a spoon and add a good bit of best cold-pressed extra-virgin olive oil. Sprinkle with a little cayenne or hot smoked paprika
Serve at room temperature with warm pitta or your favourite flat-bread