Hummus

Posted on November 12, 2005

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Hummus

The Barefoot Contessa Cookbook- Ina Garten

At Barefoot Contessa we make a very lemony hummus with lots of garlic and spice. I like to drizzle it with olive oil, sprinkle it with toasted pignoli and serve it as a dip for pita bread and endive leaves. This is very quick to make and lasts for a week in the refrigerator.
Ina Garten

 

2 cups canned chickpeas, drained
1 1/2 teaspoons kosher salt (we used 1/2 teaspoon then checked for seasoning)
4 garlic cloves, minced (we used 3 large cloves)
1/3 cup tahini or 1/4 vegetable oil, you may use a little more if needed
6 Tablespoons freshly squeezed lemon juice (about 2 lemons)
2 Tablespoons water or liquid from the chickpeas, if needed (we didn’t need it)
8 dashes Tabasco sauce.

 

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

You will be serving the hummus with endive leaves (use endive to dip or fill endive leaves with hummus. May sprinkle with parsley or mint.

 

Foot Notes
Tahini is available at supermarkets and specialty stores.
There is NO substitute for freshly squeezed lemon juice. Any other product tastes artificial and ruins the flavor of hummus.
Lemons at room temperature produce more juice than cold ones.

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