[the best] Hummus Recipe

You’ve twisted my arm. Enough. Here’s “my” [no longer] secret hummus recipe for all of you to enjoy.  It’s one of my most requested recipes (well, Ina’s recipe) so I figured I’d post it and now let you be the super star at the next party. I usually serve this dip with pita chips (Trader Joe’s guiltless) and lots of cut veggies when entertaining. When I’m on the go, I’ll spread hummus on a gluten-free tortilla, add veggies (fresh or roasted) and wrap it up. It’s healthy, easy and delicious!

Ina Garten’s Hummus Recipe

Ingredients

• 4 garlic cloves
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 tsp kosher salt
• 1/3 cup tahini (sesame paste)
• 6 Tbsp freshly squeezed lemon juice (2 lemons)
• 2 Tbsp water or liquid from the chickpeas
• 8 dashes hot sauce

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Barefoot Contessa Cookbook

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