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 ...

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