Ingredients
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
Preparation
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!
