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Preheat Oven to 425 degrees F.
Rinse and pat chicken dry with paper towels, on a greased baking dish set chicken aside and let come to room temperature. In the meantime drain and rinse chick peas well. Peel the skin off of chick peas, this is so the hummus will be smooth if consistency is no issue skip this step. Once all chick peas are skinned place them in a blender and pulse until they are forming a thick chunky paste. Pour in half of the olive oil, salt, all of the tahini or sesame oil, half of the lemon juiced, all three garlic cloves and blend/pulse until mixture becomes smooth. If possible stream the rest of the oil while blending the hummus (if your blender does not have the option for streaming stop add the remanding olive oil between pulses). Hummus is done when mixture is homogeneous and smooth. You may add cold water if hummus is too thick.
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