1 can (1 1/2 c.) chickpeas, drained and rinsed, 1/4 c. liquid reserved
3 - 4 Tbsp. Frank's Red Hot Buffalo Wing Sauce
2 Tbsp. tahini
2 Tbsp. fresh lemon juice
2 cloves garlic
salt, to taste
Put all ingredients - except salt - into a food processor and puree until smooth and creamy. Salt to taste and puree until combined. Makes about 2 cups.
This printable recipe from A Teaspoon and A Pinch.