Creamy Hummus

Notes: You can prepare this hummus through step 2 up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.
Makes about 1 1/4 cups; 6 to 8 servings


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1 can (15 oz.) garbanzos
2 to 4 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper


1. Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid.

2. In a blender, combine garbanzos, 2 tablespoons olive oil, lemon juice, sesame oil, garlic, and 1/3 cup of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more tablespoons liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl.

3. Shortly before serving, drizzle with 2 more tablespoons olive oil if desired.

Created date

June 2005

Nutritional Information

Calories 110
Caloriesfromfat 47 %
Protein 2.7 g
Fat 5.8 g
Satfat 0.8 g
Carbohydrate 13 g
Fiber 1 g
Sodium 160 mg
Cholesterol 0.0 mg