YIELD: 1 lb.
2 cups chickpeas, drained
¼ cup tahini
¼ cup Tabasco Chipotle Pepper Sauce
3 Tbsps. soy sauce
2 tsp. curry powder
¼ cup onion, finely chopped
½ tsp. lemon juice
2 tsp. garlic salt
1. Place all ingredients into a food processor and blend at high speed until mixture is smooth and evenly colored.
2. Refrigerate for 5 hours before service.
Serve with pita chips or your favorite crackers.
Photo and recipe: McIlhenny Company/Tabasco Brand Products
