Makes about 2 cups

1 standard can chick peas/ garbanzos

Juice of ½ lemon

C 3 Tablespoons olive oil

2 cloves (or to taste) fresh garlic, peeled

¼ cup white sesame seeds, hulled or unhulled, as you prefer, plus c 1 Tblsp for garnish

Drain chickpeas, reserving liquid.

In blender container, combine lemon juice, 2 Tblsp olive oil, garlic, cut into slices or coarse dice, ¼ cup sesame seeds. Cover and process on blend or grind until smooth. This step avoids surprise chunks of raw garlic in your hummus. Add the chickpeas and process until desired consistency. You will probably need to add some more of the chickpea liquid to get it to grind well. Less liquid & less grinding get you a coarser, chunkier hummus. More liquid lets you make a creamier, smoother hummus. Scrape hummus into serving dish, drizzle with remaining olive oil & sprinkle with sesame seeds. Serve with veggies, chips, etc. If you like, use an oven safe dish and heat hummus until slightly crusty before serving.


Add ground cumin to taste.

Drain and add roasted red peppers, to taste.

Just before the hummus is finished grinding, add 1-2 Tblsp coarsely chopped fresh herbs, such as parsley, chives, oregano, basil, etc. Too soon, and you get green hummus. Just right & you get finely chopped fresh herb hummus.

Add 1 chipotle pepper, stem and seeds removed, for a smoky, spicy hummus. Leave seeds in for spicier.