• 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

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 servings