Casey’s Lemon & Dill Hummus

Ingredients
2 cups canned chickpeas, drained
1 cup fresh dill, large stems removed and minced
1 teaspoon salt, or to taste
2 garlic cloves
1/3 Cup tahini
2 large lemons, juiced
2 Tablespoons water
4-8 drops of Tabasco sauce, to taste

Method
Place all ingredients into a food processor and process until the hummus is smooth. Scoop into a bowl and serve. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.