HUMMUS

2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely puréed. Taste for seasoning and serve chilled or at room temperature.

Makes 2 cups.

[The Barefoot Contessa Cookbook, Ina Garten]