As you may have read in earlier posts, I've been making a lot of Ina Garten's recipes from the Barefoot Contessa Cookbook lately. Here is the recipe for her hummus. Instead of using endives, which I think kids and some adults find too bitter, I cut up some jicama sticks and sprinkled them with paprika.
Ingredients
2 cups canned chick-peas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 tablespoons fresh squeezed lemon juice (approx 2 lemons)
2 tablespoons water (or liquid from the chickpeas)
8 dashes Tabasco sauce
Directions
Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.
Serve chilled or at room temperature.
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