Saturday, November 2, 2013


This humus is way better than store bought hummus and so easy to make.  Use this recipe as a base then add other flavors if you want to kick it up a bit.

Ina Garten – “How Easy Is That” cookbook

2            cups canned chickpeas, drained, liquid reserved (15.5 oz. can)
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 fitted with the 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.  Cove and refrigerate for several hours for the flavors to blend.  Taste for seasoning.

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