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| 2 Cup | Chickpeas ( canned ), drained, liquid reserved |
| 1/3 Cup | Tahini or Sesame Paste |
| 4 Tsp. | Garlic, minced |
| 6 Tbsp. | Lemon Juice, freshly squeezed |
| 8 Dash | Tabasco Sauce |
| 2 Tsp. | Kosher Salt |
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| 1. |
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely puréed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. |
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| 2. |
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely puréed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. |
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Recipe Submitted By: Chris Diamond
Category: Snack
Type: Dips
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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