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

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.

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.

Ratings & Reviews

gotbidnezz's Review

August 14, 2012
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.

KarenRusch's Review

July 04, 2012

seaside725's Review

March 28, 2012
This was a good hummus. It was very creamy and tasty. I used it for pita chips and raw vegtables. My husband wasn't too fond of it, but I thought it was good.