In the bowl of a food processor, add the drained chickpeas or garbanzo beans, freshly squeezed lemon juice, tahini, a small clove of garlic, olive oil, ground cumin, sea salt, and tamari (or low sodium soy sauce will work, too).

Blend together until smooth. Depending on the texture you’re looking for, you’ll probably need to add a little water to the mixture to get it to get very smooth. I usually need to add 2-3 tablespoons, but I add them one tablespoon at a time to be safe.

To make the toasted sesame seeds, just heat a skillet over medium heat and add the sesame seeds. Toss pretty consistently for 4-6 minutes, or until they turn golden brown - watch them closely so they don't burn.

To serve the hummus, drizzle a little olive oil over the top, followed by the toasted sesame seeds and sprinkle of paprika.

Enjoy with baked pita chips, carrot sticks, or even use as a spread.

Store in an airtight container in the fridge for up to one week.