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Place sesame seeds in a small skillet. Turn the heat on medium and toast 2 to 3 minutes, stirring or shaking the skillet often, until the seeds are golden brown. Watch closely because they toast quickly.
Add the warm toasted seeds to a food processor, or heavy duty blender, cover with the lid and process 30 seconds or until the seeds are finely ground.
Shell the boiled peanuts, discarding the shells. Add the shelled peanuts, lemon juice, garlic, and hot sauce. Cover with the lid and process until the peanut mixture is pureed, stopping to scrape down sides as needed.
Pour the oil in a thin stream through the top food chute while processor is running, stopping to scrape down sides.
Spoon hummus into a shallow bowl or rimmed plate; cover and let rest one hour, or chill in fridge if longer, to let flavors meld together.
Drizzle additional olive oil over hummus before serving, if you like.