Creamy Hummus

Ok, yes...I'm addicted to Vive Le Vegan. It's so great! I made this tonight to dip some chips in...and it's completely addicting. After I looked at the recipe again, I realized I forgot the tahini (kind of an important thing!) and it was STILL great. Don't EVER buy hummus from the store again...this is the best recipe I've found!

2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 - 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.