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Roast garlic cloves and remove skins.
Sweat leeks and olive oil under very low heat for about 10 minutes partially covered, stirring occasionally.
Add chick peas and liquid from cans, and ½ cup water. Bring to a boil.
Reduce heat to low, add spices and whole garlic cloves (will get blended up later), and let simmer covered for about 15 minutes or more.
With a handheld blender or food processor, blend soup lightly until smooth, or to desired chunkiness.
Stir in sesame paste and lemon juice.
Taste for seasoning, cooking down if too watery or adding more water if too salty.
Serve with a sprinkle of chopped chives or other herbs.