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  • Hummus

    3 votes
    Hummus
    Servings: 2
    by Annette Vlahos
    14 recipes
    >
    This is very quick to make and lasts for a week in the refrigerator. It's great alone with pita bread or use it in the Mediterranean Layered Spread recipe on this website! Recipe is adapted from The Barefoot Contessa Cookbook

    Ingredients

    • 2 cups canned chickpeas, drained, liquid reserved
    • 1 1/2 teaspoon kosher salt
    • 4 garlic cloves, minced
    • 1/3 cup tahini (sesame paste)
    • 6 tablespoons freshly squeezed lemon juice (2 lemons)
    • 2 tablespoons water from the chickpeas
    • Olive oil
    • 8 dashes Tabasco sauce

    Directions

    1. Place all the ingredients (except olive oil) in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. For more creamer hummus, add olive oil while the food processor is running.

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    Reviews

    • Elena Jimenez
      Elena Jimenez
      Made this recipe over the weekend... loved it!

      Comments

      • yisel miranda
        yisel miranda
        yo no le puse aceite de sesamo...... que se supone es el tahini...aceite de ajonjoli....en su lugar toste ajonjoli lo moli, y se lo agregue, y quedo muy rico en una reseta de una chica arabe ella dijo que se le añadian 4 hojas de menta y yo se las añadi. de verdad quedo buenisimo......

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