Combine the beans, lemon juice, tahini, cumin and garlic in a food processor. Pulse until finely chopped and incorporated. With the motor running, add the olive oil and sesame oil. Thin with 1/4 cup water or more until the desired consistency. Season the hummus with salt and pepper.
To serve: Spoon the hummus into a bowl, drizzle with olive oil and sprinkle with paprika. Serve with carrot sticks, celery sticks and pita chips.
Recipe courtesy of Geoffrey Zakarian