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Hummus and Endive
Created by Ina Garten
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Those who love hummus will dive right in to this delicious dip. For newcomers, this recipe is a perfect introduction.

Servings: Makes 8 servings (2 cups hummus)
Ingredients
  • 2 cups canned chickpeas , drained, liquid reserved
  • 1 1/2 teaspoon salt
  • 4 cloves garlic , minced
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 large lemons)
  • 2 tablespoons water or liquid from chickpeas
  • 8 dashes Tabasco sauce
  • 4 heads Belgian endive , trimmed, with leaves separated
Directions
In a food processor, pulse chickpeas, salt, garlic, tahini, lemon juice, water and Tabasco to a coarse puree.

Transfer hummus to a bowl. Place in the center of a large platter and arrange endive leaves around the bowl.
From the July 2003 issue of O, The Oprah Magazine

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