Barefoot Contessa's Hummus
"SO many good hummus recipes--here is another!
Note: lemons at room temperature produce more juice than cold lemons!"
photo by stingo
- Ready In:
- 7mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 12-16
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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Reviews
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Made this for Zaar Chef Alphabet Soup Jan-June 2012 tag game and I'm soooo glad I picked this recipe! Delicious!! I followed the instructions except for the Tabasco (didn't realize we were out) so I used wasabi as a previous reviewer did and I had a fresh meyer lemon from our tree that I used. Will be using this recipe again. Thank you for submitting. Served with fresh toasted pita bread. -
This is my go-to hummus recipe. Fresh lemon is essential. If you don't like the chunky texture, just use some more water to thin it down to your liking. Especially yummy with the addition of some smoked paprika!
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Pretty good, used wasabi instead of the tabasco for the heat and it added heat and freshness at the same time, used chicken broth instead of water for more flavor, wonderful taste for me. My DH said it was too lemony for him. Thanks for sharing! -
Very nice, quick hummus. I used one 15 oz can (close enough to 2 cups) and followed everything except I had a very juicy lemon, so only used 1/2 of one and it was plenty lemony for me. I do think I like using cayenne pepper for heat rather than the Tabasco, because Tabasco is mostly vinegar and I can taste it in the hummus...it's a nice variation with the Tabasco, maybe not my very favorite. -
Wow, this is the best hummus we have tried so far. The hot sauce adds extra zing. Very garlicky, very delicious! This one is added to our permanent cookbook - wonderful! Thanks so much for posting your recipe!
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Tweaks
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Pretty good, used wasabi instead of the tabasco for the heat and it added heat and freshness at the same time, used chicken broth instead of water for more flavor, wonderful taste for me. My DH said it was too lemony for him. Thanks for sharing!
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
