Sun-dried Tomato Hummus I

Drain the canned chickpeas and rinse them under cold water to remove excess sodium and starch.

Add the drained chickpeas, roasted garlic, and sesame oil to a food processor, and pulse until the mixture begins to break down.

Add the sun-dried tomatoes (with a portion of their packing oil) and lemon juice, then process until well combined.

Slowly drizzle in the olive oil while processing, creating a smooth, creamy texture.

Add warm water one tablespoon at a time, processing between additions, until the hummus reaches the desired consistency.

Season with hot sauce or cayenne pepper, salt, and pepper to taste, pulsing gently to incorporate.

Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired before serving at room temperature or chilled.