Yield
Makes about 1 1/4 cups; 6 to 8 servings

How to Make It

Step 1

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

Step 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.

Step 3

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

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