hummus

Very lemony with lots of garlic. Drizzle it with olive oil, put sliced olives on top, sprinkle it with toasted pignoli or paprika, and serve it as a dip for pita bread. Very quick to make and lasts a week in the fridge.

  • 2 cups canned chickpeas, drained, liquid reserved

  • 1½ tsp kosher salt

  • ⅓ cup tahini (sesame paste)

  • 6 Tbs freshly squeezed lemon juice (2 lemons)

  • 2 Tbs water or liquid from the chickpeas

  • 4 garlic cloves minced

  • 8 dashes Tabasco or Sriracha chili sauce

  • Place all the 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.

hummus photo

PREP TIME: 5 min

TOTAL TIME: 5 min

notes:

Lemons at room temperature produce more juice.

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