This is a Barefoot Contessa recipe. Soo yummy!
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas(I use liquid from the chickpeas, and probably more than 2 T. I just add until it is the consistency that I want)
8 dashes hot sauce
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas(I use liquid from the chickpeas, and probably more than 2 T. I just add until it is the consistency that I want)
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. This is great with warmed pita bread, carrots, and sugar snap peas.
I made some recently and put some leftover roasted red peppers in it--TO DIE FOR.
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