Place a small frying pan on a medium heat and once hot, add the sesame seeds (4 tbsp) and cook until lightly brown, shaking gently to help them brown evenly (don't overcook as that will give them a bitter flavour).

Once lightly brown, remove from the heat and grind to a fine powder using a blender, spice grinder or pestle and mortar.

Drain and peel the chickpeas (400g can) and place into a blender with the sesame powder, olive oil (2 tbsp) and rapeseed oil (2 tbsp) and blend until smooth.

If the hummus is a little thick then add cold water and blend until it is the desired consistency (I use 2 tbsp)

Crush the garlic (1 clove), add the lemon juice (approx. ½ lemon) and garlic to the hummus and blend (don't add all of the lemon and garlic at once, add it gradually, taste and then add a little more to get the balance of flavour you want).

Season with salt.

Blend again and serve.