hummus

prep time:: 5 min
total time:: 5 min

Makes 2 cups

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.

ingredients

2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp kosher salt
1/3 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

directions

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.