Hummus
INGREDIENTS
2 cups canned chickpeas, drained but liquid preserved (I prefer Progresso)
4 garlic cloves
1/3 cup tahini (sesame paste)
1 1/2 tsp. salt
6 tbsp. freshly squeezed lemon juice (approx. 2 lemons)
8 dashes of hot sauce
2 tbsp. liquid from the chickpeas
DIRECTIONS
Using a food processor; add the garlic and mince it.
Add the remainder of the ingredients and process until the hummus is coarsely pureed.
Taste and add S & P as necessary.
Garnish top with pine nuts, paprika and olive oil if you wish.
Serve cold or at room temperature.
Debra Giangola