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.
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
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