Heat a heavy dry skillet over a medium flame. Add the sesame seeds and toast, stirring constantly and watching carefully, until just lightly browned, about 4 minutes. Transfer the seeds to the bowl of a food processor.Add the olive oil and pulse until the sesame seeds are smoothly blended.
Add all remaining ingredients except the paprika and pulse until hummus is well combined and smooth.

Transfer hummus to a bowl. If serving immediately,drizzle it with olive oil and sprinkle lightly with paprika. Otherwise, tightly cover the hummus with plastic wrap and refrigerate. Before serving refrigerated hummus, allow it to come to room temperature, then stir and garnish. Makes about 2 cups. Serve with raw vegetables or pita chips, or spread on crusty bread pieces.