Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!


Recipe Summary

10 mins
10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes:

Your potato masher needs to have enough surface area on its business end to crush the chickpeas. Rest the bowl or pot on a cutting board or towel to protect your counter or work surface. Don't use a non-stick pot because you'd probably damage its surface. The recipe can be doubled.

Variation: Substitute cayenne, to taste, for the crushed red pepper flakes.

Nutrition Facts

153 calories; protein 5.7g; carbohydrates 15.3g; fat 8.2g; sodium 28.4mg. Full Nutrition