More Great Recipes: Appetizer | Dip | Vegetable

Hummus


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes Tabasco sauce


Place all the ingredients in the bowl of a food processor fitted with a steel blade (or a blender) and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.


Yields 2 cups.


Notes:


There is absolutely no substitute for freshly squeezed lemon juice. Any other product will taste artificial and ruin the taste of the hummus.


Lemons at room temperature produce more juice than cold ones.


We like to serve this drizzled with olive oil and a dash or two of paprika.


Pairs Well With


Notes

This is, in my opinion, the perfect hummus recipe. It is from The Barefoot Contessa Cookbook by Ina Garten.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze