Hummus

Hummus Dip

makes 2 cups

2 cups canned chickpeas, drained, liquid reserved (15.5 ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes of Tabasco sauce
2 teaspoons of kosher salt

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Serve with fresh pita or pita chips.