Suggested accompaniments: Toasted pita bread, carrot or bell pepper or celery sticks, crackers, etc.
In a food processor or high-powered blender (i.e., Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic, salt, and 1/2 teaspoon of the sesame oil. Process for about 1 1/2 minutes, 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 for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and smooth, 1 to 2 more minutes.
While running the food processor, drizzle in 2 to 4 tablespoons of water, until it reaches your desired consistency and level of creaminess. Taste and season with additional salt (I added 1/4 teaspoon) and toasted sesame oil, if you want more pronounced sesame flavor (about 1/2 teaspoon). Set aside.
Toast the sesame seeds in a small skillet over medium heat, shimmying the skillet frequently, until they’re starting to turn golden, about 2 to 4 minutes. Pour them into a bowl to prevent them from burning.
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 sprinkle of flaky sea salt (if using). Serve with accompaniments of your choice. Leftover hummus keeps well, chilled, for 4 to 5 days.
Recipe adapted from my green goddess hummus recipe, available online and in my cookbook.
Change it up: If you omit the sesame oil and sesame seeds, you’ll have an ultra-creamy basic hummus recipe.