Dry roast the okara for about 5- minutes till it turns little dry and crunchy, color will turn a bit darker too. Just very little, not to over cook.
Let it cool till room temperature. Add the okara once cooled, along with Tahini paste, garlic, cumin powder, salt and about 1 tsp of oil into a blending jar.
Blend the mixture well. Open the jar and scrap off the sides, add about 2 tsp of oil and blend again. Repeat this step for about 2-3 times till a creamy yet thick paste is formed.
Your hummus is ready, transfer it to a bowl or jar. Drizzle some oil on it and a pinch of red pepper powder (optional) and garnish with some fresh cilantro / mint/ coriander / parsley.
You can store this in an air-tight jar for about 2-3 weeks. For increasing the shelf life, make sure that the okara you store and use is completely dry, in that case your hummus will stay fresh upto a month.