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Drain the canned chickpeas, making sure to reserve 2 tablespoons of the chickpea liquid for later use. Discard any remaining liquid.

Place the drained chickpeas into the bowl of a food processor fitted with a steel blade. Add the reserved 2 tablespoons of chickpea liquid, tahini, minced garlic, freshly squeezed lemon juice, Tabasco sauce, and kosher salt to the food processor.

Process all ingredients in the food processor until the mixture becomes moist, thick, and coarsely pureed. Scrape down the sides of the bowl as needed to ensure even blending.

Taste the hummus and adjust seasonings (more salt, lemon juice, or Tabasco) if desired. Serve immediately or refrigerate in an airtight container for up to 5 days.


Drain the canned chickpeas, making sure to reserve 2 tablespoons of the chickpea liquid for later use. Discard any remaining liquid.

Place the drained chickpeas into the bowl of a food processor fitted with a steel blade. Add the reserved 2 tablespoons of chickpea liquid, tahini, minced garlic, freshly squeezed lemon juice, Tabasco sauce, and kosher salt to the food processor.

Process all ingredients in the food processor until the mixture becomes moist, thick, and coarsely pureed. Scrape down the sides of the bowl as needed to ensure even blending.

Taste the hummus and adjust seasonings (more salt, lemon juice, or Tabasco) if desired. Serve immediately or refrigerate in an airtight container for up to 5 days.
