Thursday, October 15, 2009



This hummus is very lemony with a little bit of spice. It’s great to serve with pita crackers or serve with endive leaves and veggies.

2 cups cooked or canned chickpeas
3 cloves garlic, minced
¾ teaspoon kosher or sea salt
6 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons tahini (sesame paste)
½ teaspoon ground cumin (optional)
8 dashes Tabasco sauce

Place all ingredients in the bowl of a food processor and process until the hummus is coarsely pureed adding water as needed, making the hummus slightly thinner than desired, as it will thicken when refrigerated.

Taste for seasoning and serve chilled or at room temperature.

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