• 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

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.