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Spicy Hummus

  • Preparation Time15 mins
  • DifficultyEasy
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 Tabasco sauce
2 teaspoons sea salt
Sriracha, to taste
3 tablespoons toasted pine nuts
Good olive oil

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.

Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

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