Needs a tablespoon or two of tahini; otherwise, good recipe. It's a good base recipe for adding other ingredients to flavor the hummus. For example, I also added some garlic and Sriracha because I like it spicy.
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.
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- 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
- 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.
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