A simple snack or meal that can be prepared in simple kitchens. Suggested dippers: pitas, Kirby cucumber paddles, carrot paddles, jalapeno paddles, corn chips, tortilla chips, Melba toast, crackers, matzos, celery stalks, etc. Or use the hummus as a sandwich spread in pitas stuffed with mixed salad greens. And, yes, you're allowed to use a food processor if you have one!
Ingredients
- low-sodium chickpeas (such as Goya®), drained and liquid reserved: 1 can (15.5 ounce can)
- tahini: 0.25 cup
- sesame oil: 1 Tbsp (to taste, toasted)
- pinch red pepper flakes: 1 piece (to taste)
- pinch garlic powder: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.
