Peel and slice up the Garlic (1 clove). Add it to a non-stick pan with some good quality Olive Oil (to taste).
Place the pan over medium heat and let the garlic gently fry for 4 minutes. Then add Canned Chickpeas (7 ounce).
Stir and take the pan off the heat. Let the garlic and chickpeas cool for a couple of minutes. Then pour it all in a clean blender.
Pulse the chickpeas for 2 minutes. Scrape down the sides and pulse again. Then add Fresh Cilantro (1 handful), Lemon Juice (1 tablespoon), and half of the Sesame Oil (1 tablespoon).
Pulse again for 2 minutes. Add about 2 tablespoons of Olive Oil (to taste) and 2 tablespoons of water. Season with Salt (to taste), Ground Black Pepper (to taste) and Ground Cumin (to taste).
Pulse the chickpeas again for a while until that greenish color takes over the beige chickpea color (takes a couple of minutes). Then add extra Olive Oil (to taste) or water, pulse again until you get the consistency you like.
Scoop the hummus in a clean bowl, cover with some cling film and let it chill and set in the fridge for 30 minutes.
Then let it rest again at room temperature 15 minutes before serving. Enjoy!