Ina's Hummus
Recipe type: Appetizer
Lemony hummus, perfect with toasted pita or as a dipping sauce for vegetables
  • 2 C canned chickpeas, drained, liquid preserved
  • 1½ t kosher salt
  • 4 garlic cloves, minced
  • ⅓ c tahini
  • juice from 2 lemons
  • 2 T reserved liquid from chickpeas
  • 8 dashes tabasco sauce
  1. Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed'
  2. I like to cut pita bread into triangles, brush with olive oil, sprinkle with coarse salt and bake at 350 degrees until brown & crunchy to serve with the hummus
  3. '
  4. Serve chilled or at room temperature
  5. a good sprinkling of salt and a few grinds of pepper are also nice
  6. and maybe a little drizzle of good quality olive oil
Recipe by The Rocky Mountain Woman at