Best Hummus Recipe
- 2 cups cooked chickpeas, liquid reserved and set aside
- 1 tsp kosher salt, or to taste
- 2 garlic cloves
- 1/3 Cup tahini
- 7-8 tbsp freshly squeezed lemon juice
- 2 Tbsp reserved chickpea liquid (or water)
- 4-8 drops of Tabasco sauce (amazing), to taste
- Olive oil, for drizzling
- Paprika, for garnish
- Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed.
- Now add in salt gradually, stopping to taste as you go. I find the salt preference of hummus varies a lot by the person, so be sure to adjust it to your needs. Also, if you use unsalted chickpeas, you may need more salt.
- Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container...but it rarely lasts that long...bahaha!
chickpeas, kosher salt, garlic, tahini, freshly squeezed lemon juice, chickpea, tabasco sauce, olive oil, paprika
Taken from www.epicurious.com/recipes/member/views/best-hummus-recipe-51264841 (may not work)