Hummus

This is the hummus I used for the Tuna & Hummus Sourdough Sandwiches.

Hummus
makes about 2 cups
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2 (15.5-ounce cans) canned chickpeas, drained, liquid reserved
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes Tabasco sauce
2 teaspoons kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor with steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin,if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings.

 

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