In a small saucepan over medium heat, cook and stir the 2 cloves of crushed garlic and the sesame seeds in oil for 3 minutes, or until tender.
Place chickpeas in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the remaining ingredients, including the cooked garlic and sesame seeds, and blend to desired consistency. Add more of the reserved chickpea liquid as desired. Chill in the fridge until serving.
You can enjoy it with pitta bread and also reserve it in the freezer for another day. Take it out 2 hours before serving to defrost at room temperature.