Toast the sesame seeds in a pan over low-medium heat until fragrant and begins to change color (brown). Keep stirring continuously to avoid burning. Transfer to a plate and spread it out to cool completely.

Pulse the toasted sesame seeds in a small jar blender until the natural oils in it releases and begins to turn pasty.

Add 1 tbsp of oil at a time and blend until smooth. Makes about 1 cup.

Transfer to an airtight glass jar, cool and store. Can be refrigerated for upto a month. Can be frozen for longer.

Preheat oven to 400°F/200°C.

Grind garlic in a blender, then to it add the cooked chickpeas, freshly ground cumin and a little chickpea cooking liquid. Blend and scrape down the sides of the blender.

Add olive oil, lemon juice, tahini and season with salt. Blend, adding more warm chickpea cooking liquid while blending to adjust creaminess.

Transfer to baking dish, making a swirly depression in the center and drizzle generously with olive oil. Bake at 400°F/200°C for 10-15 minutes.

Garnish with paprika, sesame seeds and serve warm. can be refrigerated for 3-4 days, but make sure to bring back to room temperature and briefly warm it up in the oven before serving.