Hummus

From West Coast Cooking by Greg Atkinson

Makes about 2 1/2 cups

2 c cooked garbanzo beans with their cooking liquid, or ttwo 14.5 oz cans garbanzo beans
1/2 c tahini
1 tea chopped garlic
1/2 c lemon juice
4 Tb olive oil
1 Tb toasted sesame oil
1 tea kosher salt
1/8 tea cayenne
1/8 tea ground cumin

1. Drain the beans and save the liquid.

2. Put the beans in a food processor with the tahini, lemon juice, and garlic. Pulse until the mixture is roughly pureed. Add 3 Tb of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne and cumin.

3. Transfer to serving dish and drizzle remaining oil over the top.