Preheat oven to 350F/180C.
Place the black and white sesame seeds on a baking tray and toast for about 5 minutes until fragrant. The white sesame seed should take on a light golden color. Remove from the oven and let cool.
Add all of the ingredients to a food processor or blender and blend until smooth, scraping down the sides periodically. Add a little more olive oil or water if you desire a thinner consistency and season to taste.
Garnish the hummus with the toasted sesame seeds, fresh parsley, and a drizzle of olive oil.
*1 15-ounce can of chickpeas will yield about 1 1/2 cups chickpeas once drained.