Servings: Makes 8 servings (2 cups hummus)
Ingredients 2 cups canned chickpeas , drained, liquid reserved1 1/2 teaspoon salt4 cloves garlic , minced1/3 cup tahini (sesame paste)6 tablespoons freshly squeezed lemon juice (2 large lemons)2 tablespoons water or liquid from chickpeas8 dashes Tabasco sauce4 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.