Place garlic in sesame oil in very small skillet or saucepot over low heat. We want to pan-roast the garlic more than saute or brown it. When garlic has started to turn brown, remove from heat. When bubbling from garlic has slowed add (optional) red chili power or a ground chili pequin.
Place half of the chick-peas in a blender with lemmon
juice, mint, and (optional) a little Olive oil.
Add cooled sesame oil and garlic.
Blend to a smooth paste, adding a little of the saved
garbanzo juice if needed.
Then add the rest of the beans and blend until smooth.
(I find id difficult to blend all the beans at once.
The initial mixture can be a little thinner than the
Add salt to taste.
Refrigerate if desired. Refrigeration will thicken product.
Serve in a bowl with an optional pool of olive oil on top, garnished with paprika or red chili powder.