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Garlic Hummus

  • Author: Meagan


This is almost straight from Ina Garten’s, ‘The Barefoot Contessa Cookbook’, and every time I make it I tell myself I should just always have this in my fridge.  An easy appetizer to have around for the holidays too.



Garlic Hummus

1, 19 oz/540 mL can of chickpeas, rinsed and drained

1 1/2 t. salt

4 garlic cloves

1/3 c. tahini (sesame paste)

3 T. lemon juice

2 T. water – or more

8 dashes Tobasco sauce

olive oil


Place all ingredients except the olive oil in a food processor and blend to your desired smoothness.  I find that blending on about 2 tablespoons of olive oil at the end adds to the flavor and the smoothness.

Serve with chips, crackers or vegetables – this is also tasty when used as a sandwich spread.

  • Category: Appetizers, Beans


From Meagan's Kitchen

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