Wednesday, April 15, 2015
~ Barefoot Contessa
4 garlic cloves
2 c. canned chickpeas, drained and liquid reserved
1 1/2 t. kosher salt
1/3 c. tahini
6 T. lemon juice
2 T. water or reserved chickpea liquid
8 dashes Tabasco
Turn on the food processor fitted with the steel blade. Drop the garlic through the feed tube and process until minced. Add remaining ingredients and process until desired consistency is reached.
Notes: I use dried chickpeas that I cook in a crockpot, add one tablespoon of water at a time until I reach the desired consistency, and skip the Tabasco entirely. Inspired by green hummus, I sometimes toss spinach into this recipe, using however much floats my boat at the time.