1/3 cup plus 1 tbsp. olive oil

1 - 2 tsp. toasted sesame oil

4 large cloves garlic, thinly sliced

3 tbsp. fresh lemon juice; to taste

2 tsp. ground cumin

1 tbsp. soy sauce

2 -15 1/2 oz. cans chickpeas, drained

1/2 tsp. salt; more as needed

3 tbsp. tahini

Combine 1/3 cup olive oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don't let the garlic get dark brown, take the pan off the heat and let cool completely.

Put the chickpeas, tahini, sesame oil, lemon juice, soy sauce, and salt in a food processor. Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the garlic and cumin-flavored oil through the machine feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth, adding more water if needed. Season to taste with more salt and lemon juice.

For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can blend or make it a day ahead, and refrigerate, return it to room temperature and adjust the seasonings before serving.

To serve, spread the hummus in a shallow dish and drizzle with 1 tbsp. olive oil.