Toast sesame seeds in a dry wok over medium heat until they turn light golden and seeds start to pop.
Pour into blender, add olive oil and salt, then blend until all the seeds are crushed. Add more olive oil if required to form a smooth liquid paste.
Strain chickpeas with a wire mesh to separate the beans from the liquid. Save the liquid to be used later.
In a blender, add all the hummus ingredients except for the chickpea liquid.
Blend until smooth, adding just enough chickpea liquid to form a thick paste but not liquid.
Taste and add salt only if necessary because the canned chickpeas are already salted. This can keep refrigerated for about a month in a jar, topped with a layer of olive oil to keep it from drying out.
For Baba Ghanoush:
Place brinjal on a roasting pan, brush it all over with extra virgin olive oil.
Roast in the oven for 20 minutes at 200°C until soft. Remove from oven, split the skin down the middle and scrape off the brinjal flesh and discard the skin.
In a blender, add all the baba ghanoush ingredients and blend until smooth. This can keep refrigerated for about two weeks in a jar, topped with a layer of olive oil to keep it from drying out.
For toasted flatbread:
Using kitchen shears, cut the tortilla wraps into one-eighth wedges. Take each wedge and cut them further into four triangles.
Place the triangular chips of wrap in a single layer on a baking sheet and drizzle with a light coating of olive oil.
Bake in the oven for 10-15 minutes at 175°C until lightly golden and crispy. You will need to bake in a few batches. Allow to cool completely before storing in an airtight glass jar.
To serve, pour each of the dips into its own serving dish and drizzle with extra virgin olive oil as garnish. It is usually eaten with crackers, toasted tortilla chips, or untoasted flatbreads.