Ingredient:

• ¼ cup tahini
• ¼ cup lemon juice (from 1 ½ to 2 lemons)
• 2 tablespoons extra-virgin olive oil
• 1 medium clove garlic
• ½ teaspoon fine sea salt
• 1 ½ teaspoons toasted sesame oil, divided, more to taste
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 2 to 4 tablespoons water, as needed
• 1 teaspoon raw sesame seeds (I used a mix of white and black)
• Flaky sea salt, for garnish (optional)
• Suggested accompaniments: Toasted pita bread, carrot or bell pepper or celery sticks, crackers, etc.