It seems to me that for a while hummus was something one would eat only sporadically, and often only in forms that did not recommend it. I think the first few times I was served it, it had the consistency and texture of modeling clay, with a bit of sand-in-the-picnic-basket-like grit.
Then hummus was everywhere and, as often as not, it was made very well even with the many variations available. I think the reason that hummus made its way from the Middle East to everywhere the USA is because it’s a very simple food that is very satisfying. Garlic is a major factor, but garlic makes everything better, so that’s no surprise.
- 2 cups canned chickpeas drained (liquid reserved)
- 1 teaspoon kosher salt
- 4 garlic cloves minced
- 1/3 cup tahini sesame paste
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons reserved chick pea liquid
- 8 dashes Tabasco
Combine all ingredients in a food processor and process until coarsely pureed.
- Taste for seasoning, but be careful with salt.
- Serves chilled or at room temperature.
Adapted from The BarefootContessa Cookbook, p. 46.