Ingredients

¼ cup tahini
¼ cup lemon juice
2 tablespoons extra-virgin olive oil
1 small clove garlic
½ teaspoon fine sea salt
1½ teaspoons toasted sesame oil, divided, more to taste
1 can (15 ounces) chickpeas, rinsed and drained
2 to 4 tablespoons water, as needed
1 teaspoon raw sesame seeds, toasted

Directions

In a food processor or high-powered blender combine the tahini, lemon juice, olive oil, garlic, salt, and ½ teaspoon of the sesame oil. Process, pausing to scrape down the sides and bottom as necessary, until the mixture is smooth and creamy. Add half of the chickpeas to the food processor and process till smooth scarping down the bowl as needed then add the remaining chickpeas and process until the hummus is thick and smooth. While running the food processor or blender, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt and toasted sesame oil, Scrape the hummus into a small serving bowl. Lightly drizzle 1 teaspoon sesame oil over the top. Sprinkle generously with sesame seeds and a light and finishing salt if desired. Serve with accompaniments of your choice.