Recipe from Ina Garten, cut in half
2 garlic cloves
1 cup canned chick peas, drained, liquid reserved
3/4 t. kosher salt
3 T. tahini
3 T. freshly squeezed lemon juice (1 lemon)
1 T. water or liquid from the chickpeas
4 dashes hot sauce
Put all ingredients into a food processor and process until the hummus is coarsely purred. Taste, for seasoning, and serve chilled or at room temperature.
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