In a large bowl, add the evoo, tahini, egg, vanilla, salt, baking soda and sugar. Mix until thoroughly combined.

Add the flour and mix until a crumbly dough forms. Turn out the contents of the bowl on to a table. 

Squeeze the dough into a solid piece.

Cut in half. Add the cocoa powder to one half and mix in.

Take ping pong ball sized pieces of the light dough and roll between your hands to shape into a ball. Roll in sesame seeds. Place on a baking paper lined tray.

Form balls of the chocolate dough and place on a baking paper lined tray.

Preheat oven to 350℉. Use a glass to press each ball into a flat cookie. Place the sheets in the refrigerator for 15 minutes, until dough is chilled.

Cut hamsa shapes in all the cookies using your awesome hamsa cookie cutter and switch the light ones with the chocolate ones.

Bake for 10 minutes or until cookies are perfectly golden.

*if you can't get a hamsa cookie cutter, any shape will work.