Makes 2 cups

2 cups canned chickpeas, drained, rinsed, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from chickpeas
8 dashes Tabasco sauce

Place all ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely puréed. Taste for seasoning and serve chilled or at room temperature.

From The Barefoot Contessa Cookbook

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