Prep Time::10 mins
Total Time::10 mins
Servings::6
Yield::6 servings
Ingredients
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1 (15.5 ounce) can low-sodium chickpeas (such as Goya®), drained and liquid reserved
¼ cup tahini
1 tablespoon toasted sesame oil, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic powder, or to taste
Directions
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 Note
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 nonstick pot because you'd probably damage its surface.
The recipe can be doubled. For a variation, substitute cayenne (to taste) for the crushed red pepper flakes.