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Hummus isn't what it used to be! Use a variety of beans and garnish with any type of salsa, relish, or tapenade.
4 garlic cloves
2 cups canned chickpeas, drained
1½ tsp. kosher salt
⅓ cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
2 Tbsp. water or liquid from the chickpeas
8 dashes hot sauce (optional)
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Food for Thought
I’ve been known to use any kind of bean imaginable. Black, pinto, white, etc.