Creamy Hummus

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.

Sunset JULY 2005

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 47%
  • Protein: 2.7g
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Sodium: 160mg
  • Cholesterol: 0.0mg

Go to Full Version of

Creamy Hummus Recipe