Add all ingredients except the olive oil and garam masala to a food processor and blend until smooth.
While blending, add olive oil through the spout.
Once blended, add garam masala 1/4 tsp at a time until you reach your preferred level of flavor. I went with 1 tsp (amount as original recipe is written), and also added a bit more lemon juice. Adjust seasonings to your preference.
Serve and sprinkle with more garam masala and toasted sesame seeds.
Serve with pita, pita chips and veggies. Will keep covered in the fridge for up to a week.
*To make your own tahini: Toast 2 cups sesame seeds in a 350-degree F (176 C) oven for 10 minutes. Let cool for 5 minutes then add to a food processor and blend until smooth with 1-2 Tablespoons grapeseed or olive oil – the amount you need will depend on the freshness of your sesame seeds and the power of your food processor. Scoop into a jar or Tupperware container and store in the fridge. Should keep for several weeks. *Nutrition information is a rough estimate.