Olive Hummus

This is my new favorite hummus!  I've modified the original recipe from Life's Ambrosia for my tastes. 

America's Test Kitchen has a quick easy multi step process to easily remove the bean skins. 

Olive Hummus:

1 15 or 15.5 oz can garbanzo beans
1 1/4 tsp baking soda
water

2 tablespoons lemon juice
2 cloves garlic (optional)
1/4 teaspoon dried oregano or thyme or rosemary, or 3/4 tsp chopped fresh herbs
1/2 cup chopped kalamata olives
1/4 cup chopped pimento stuffed green olives

1 Tbsp tahini (optional)

salt
2 tablespoons sesame oil

1 tsp sesame seeds for garnish (optional)

• Drain the garbanzo beans, reserving the liquid. Rinse and strain well. 
• Place beans in a microwave safe bowl and mix in the baking soda. Microwave on high for 2 to 3 minutes or until the beans are hot. 
• Fill the bowl with cold water. Rub the beans between your hands until the skins begin to come loose. Drain off the water and skins and repeat twice more. The skins will float while the beans sink. 
• Strain the beans and transfer to a food processor. 
• Add lemon juice, garlic, herbs, olives, and tahini OR omit tahini and add 1 tsp sesame oil. Pulse until everything is chopped and incorporated. Add 1 Tbsp of reserved bean liquid or water and pulse again to thin out the hummus. Repeat, adding more liquid, until it's the desired consistency. This hummus will not be silky smooth, but more like grainy mustard. Adjust salt and seasonings. Mix well. 
• Transfer hummus to a serving dish. Sprinkle with sesame seeds and drizzle with the remaining sesame oil. Add extra olives as a garnish, if desired.
• Cover and store in the fridge. Serve with naan, crackers, or chopped fresh vegetables.