Hummus Without A Food Processor


  • 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

  • Step 1

    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.

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