Ingredients

• 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
• 1/3 cup tahini or sesame paste
• 4 teaspoons minced garlic (4 cloves)
• 6 tablespoons freshly squeezed lemon juice (3 lemons)
• 8 dashes Tabasco sauce
• 2 teaspoons kosher salt
• Sriracha, to taste
• 3 tablespoons toasted pine nuts
• Good olive oil

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Instructions

1. Watch how to make this recipe.
2. Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.