Spicy Hummus

• 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
• 1/3 cup tahini or sesame paste
• 4 teaspoons minced garlic (4 cloves)
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 8 dashes Tabasco sauce
• 2 teaspoons kosher salt
• Sriracha, to taste
• 3 tablespoons toasted pine nuts
• Good olive oil

1. Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.
2. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.
3. Cover and refrigerate for several hours for the flavors to blend.
4. Taste for seasonings.
5. Place the hummus in a serving bowl and drizzle Sriracha over the top.
6. Sprinkle with the pine nuts and a drizzle of olive oil.

chickpeas, tahini, garlic, freshly squeezed lemon juice, tabasco sauce, kosher salt, sriracha, nuts, olive oil

Taken from www.foodnetwork.com/recipes/ina-garten/spicy-hummus.html (may not work)