Hummus

2 cups canned chickpeas, drained but save the liquid

1 ½ teaspoon 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 pureed. Taste for seasoning and serve chilled or at room temperature. Makes 2 cups.