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.
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.
notes
Lemons at room temperature produce more juice.
Source: The Barefoot Contessa


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