- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 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 hot sauce
Directions: First you want to dust off the food processor and get it ready to make some delicious hummus. I just chop the above ingredients in chunks and throw them in the processor. You want to use the "processor" mode, meaning the mode the highest mode, so it comes out creamy and smooth, not chunky. One suggestion is to use room temperature lemons, because you can squeeze more juice out of it, than a refrigerated one.
When you have pureed all of the ingredients, I usually split it into two tupperwear containers. Refrigerate for 2 hours and then enjoy! :)
xoxo,
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