Lemony, garlicy, hummus – one of my favorite Ina recipes
I distinctly remember the first time I had hummus. I was living in South Florida at the time and went for a walk at lunchtime to find something to eat. There was a Mediterranean deli a block from the office so I went in. The gentleman who ran the restaurant had a very thick accent and I couldn’t understand what he was saying. Finally I just shrugged my shoulders and told him to make me whatever he liked best on the menu. He spread hummus in a pita pocket, filled it with fresh vegetables and drizzled yogurt sauce on the top. I loved it! Over the course of the next few years I had every single item on his menu at least once and have been in love with Mediterranean food ever since.
- 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
- Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed'
- 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
- Serve chilled or at room temperature
- a good sprinkling of salt and a few grinds of pepper are also nice
- and maybe a little drizzle of good quality olive oil
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