Creamy Hummus


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Creamy and delicious, don't miss out!

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  • 1 15 oz. can garbanzos
  • 2-4 Tbs. extra-virgin olive oil
  • 3 Tbs. lemon juice
  • 1 Tbs. toasted sesame oil
  • 1 or 2 cloves garlic, peeled
  • Salt and pepper

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Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 Tbs. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. 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 Tbs. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more Tbs. olive oil if desired. 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.

Yield: 6-8 servingsĀ 

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