Hummus for May Gallery openings

I made hummus for the first May Gallery opening that I worked on. As the second was approaching, several people asked me if there'd be hummus again. Of course! Hummus at every opening! (There are several hummus variations on my original recipe page.)
(vegan)

Soak 3 cups of dry chickpeas overnight; drain, replace the water, and cook 20-30 minutes at a low boil.

Blend with

• 6-8 garlic cloves (I've really toned down the garlic for public events, but I sometimes have misgivings about that)
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 cup lemon juice
• a 3" piece of ginger
• ¼ cup good extra virgin olive oil
• about ½ cup tahini
• about 2-3 Tablespoons dark roasted sesame oil
  

When blending, add more lemon juice until it's at the consistency you like.

Serve with wedges of pita bread and fresh lemon. Makes about 2 liters.

*Tahini is a paste made of ground sesame seeds. It's readily available in jars and cans in health food stores and international groceries. I prefer to buy it in a jar, since it should be refrigerated after opening (and it will keep indefinitely if refrigerated). It will sometimes separate a bit (sesame oil will be floating on top of the jar or can), but is easily mixed together again.