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Ina’s Hummus

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4 from 1 review

Lemony hummus, perfect with toasted pita or as a dipping sauce for vegetables

Ingredients

Scale
  • 2 C canned chickpeas, drained, liquid preserved
  • 1 1/2 t kosher salt
  • 4 garlic cloves, minced
  • 1/3 c tahini
  • juice from 2 lemons
  • 2 T reserved liquid from chickpeas
  • 8 dashes tabasco sauce

Instructions

  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. [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/05/hummus.gif”][/url]
  3. 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
  4. [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/05/pita-bread-and-oil.gif”][/url]’
  5. Serve chilled or at room temperature
  6. [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/05/plain-hummus.gif”][/url]
  7. a good sprinkling of salt and a few grinds of pepper are also nice
  8. [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/05/Inas-Hummus.gif”][/url]
  9. and maybe a little drizzle of good quality olive oil

Find it online: https://therockymountainwoman.com/inas-hummus/