Sam's Hummus

First off, garbanzo beans are another name for chickpeas. They're the same thing. So don't get your panties in a bunch. Some hummus recipes say to add tahini, which is a sesame seed paste. I say why not just roast some sesame seeds and blend that in together. Preheat the oven to 450 degrees. Roast the sesame seeds in a pan, stirring often so they don't burn, for 10 minutes or until toasted. Drain the liquid from the can of garbanzo beans and reserve for later. Put the drained garbanzo beans, roasted sesame seeds, garlic, salt, and cumin in a food processor. Go crazy; add your favorite ingredients for a kick like cayenne pepper, shallots, honey, roasted peppers, etc. Blend until all the ingredients are fine and incorporated. With the food processor running, slowly add the olive oil and check for consistency. If it is too thick, add more olive oil or add the garbanzo bean liquid that you set aside. Don't add too much liquid or the hummus will be runny. I like to refrigerate the hummus for 40 minutes before serving, but it's also fine right away. Scrape into a serving bowl and create a well in the middle. Drizzle some olive oil or sesame oil in the well and garnish with a pinch of ground paprika. Use as a dip for pita bread or chips.