MAKES 2 CUPS

From Ina Garten: At Barefoot Contessa we make a very lemony hummus with lots of garlic and spice. I like to drizzle it with olive oil, sprinkle it with toasted pignoli, and serve it as a dip for pita bread and endive leaves. This is very quick to make and lasts for a week in the refrigerator.

2 CUPS canned chickpeas, drained, liquid reserved
1 1/2 TEASPOONS kosher salt
4 garlic cloves, minced
1/3 CUP tahini (sesame paste) usually found by either the condiments or in the health food section
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 pureed. Taste for seasoning and serve chilled or at room temperature.