Creamy Hummus

This recipe is from my cookbook Vive le Vegan!. Family and friends say this delicate hummus is the best they’ve ever had. It’s creamy with a good amount of lemon and just a hint of garlic, unlike some versions that can be heavy with garlic and/or tahini.

2 cups cooked chickpeas (garbanzo beans) (rinse and drain if using canned)
3 1⁄2 - 5 tbsp freshly squeezed lemon juice (adjust to taste)
2- 2 1/2 tbsp tahini
2 tbsp extra-virgin olive oil
1 small or medium clove garlic, sliced
1⁄2 tsp toasted sesame oil
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste

In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate.