Lemon Hummus

Lemon Hummus

2 cups canned chickpeas. Drained, liquid reserved
1 1/2 Teaspoon Kosher salt
4 Cloves garlic, minced
3 Tablespoons freshly squeezed lemon juice (1 lemon)
2 Tablespoons water or reserved liquid
8 Dashes Tabasco sauce

1. Place all ingredients in work bowl of food processor fitted with steel blade. Procede until coarsely pureed. Correct seasoning and serve chilled or at room temperature.