Heat a dry, small skillet over medium-high heat. Toast 1 Tablespoon sesame seeds until lightly browned, stirring frequently. Set aside.
Bring a large saucepan of salted water to a boil over high heat. Prepare a bowl filled with ice water.
Add ¾ lb. of asparagus pieces and cook until the asparagus is tender, 2 to 3 minutes. Just before the asparagus is finished cooking, scoop out 1 Tablespoon cooking water and set aside.
Drain and immediately plunge the asparagus into the ice water to stop the cooking.
Transfer the asparagus to the bowl of a food processor, along with the 14 oz. can garbanzo beans, 3-4 garlic,1 Tablespoon sesame seeds, 2 Tablespoons lemon juice, 1 Tablespoon reserved cooking water, 1 good dash cayenne pepper, ½ teaspoon red pepper flakes and 1 teaspoon salt. Process until the ingredients are well combined.
With the processor running, slowly pour in the 2 Tablespoons plus, 1 teaspoon of the olive oil. Process until smooth.
Taste and add more lemon juice, red pepper flakes or salt, to taste.
This dip only gets better with time. I recommend refrigerating for at least one hour or up to overnight before serving.
Serve with healthy chips, crackers or raw vegetables.