Chickpea hummus, courtesy of Paul Yow of Barcelona.
Serve with toasted pita, tortilla chips, flatbread, sliced sourdough or cut fresh vegetables.
3 cups drained, canned garbanzo beans (reserve some of the liquid) 2 t. minced garlic Tabasco, to taste 1 t. tahini 2 t. chili powder Squeeze of fresh lemon juice 2 T. good olive oil Pinch kosher salt
Combine all ingredients in the bowl of the processor fitted with the blade. Puree until smooth. If mixture does not become smooth in the first minute, you may need to add a few drops of the reserved liquid, but be careful not to add too much. Taste for seasoning, keeping in mind that after a day or two, the flavor will mellow slightly. Either cover and refrigerate or serve immediately.