recipes barefoot contessa

Hummus (Makes 2 Cups)

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Melanie Acevedo

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 ½ teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes Tabasco sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.