Barefoot Contessa's Hummus

Oolala's Note:

SO many good hummus recipes--here is another! Note: lemons at room temperature produce more juice than cold lemons!

• Total Time: 7 mins
• Prep Time: 5 mins
• Cook Time: 2 mins

Ingredients:

Serves: 12-16

Yield: 2.0 cups

• 2 cups canned chick-peas , drained, liquid reserved
• 1 ½ teaspoons kosher salt
• 4 garlic cloves , minced
• 1⁄3; cup tahini (sesame paste)
• 6 tablespoons fresh squeezed lemon juice (approx 2 lemons)
• 2 tablespoons water (or liquid from the chickpeas)
• 8 dashes Tabasco sauce

Directions:

1. Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.
2. Serve chilled or at room temperature.

Reviews

[mariana057]

Pretty good, used wasabi instead of the tabasco for the heat and it added heat and freshness at the same time, used chicken broth instead of water for more flavor, wonderful taste for me. My DH said it was too lemony for him. Thanks for sharing!

[moramor]

Very nice, quick hummus. I used one 15 oz can (close enough to 2 cups) and followed everything except I had a very juicy lemon, so only used 1/2 of one and it was plenty lemony for me. I do think I like using cayenne pepper for heat rather than the Tabasco, because Tabasco is mostly vinegar and I can taste it in the hummus...it's a nice variation with the Tabasco, maybe not my very favorite.