Hummus

• ingr. list for 2 lbs.
• 1/2 container raw tahini
• cooked garbanzo beans (chick peas) - 2 cans or equivalent quantity. separate beans from liquid. keep liquid from can or from cooking.
• 2 lemons, squeeze the lemon juice
• 2-3 garlic cloves
• ground cumin (must have, not the same without)
• salt & pepper
• blender or food processor

1. instructions
2. start with garlic - chop
3. add raw tahini with all lemon juice and liquid from chick peas (start with same amount as raw tahini)
4. blend until liquid absorbed
5. may need to add liquid until creamy runny texture. water can be added too.
6. add chick peas, cumin salt & pepper
7. blend
8. taste
9. adjust salt/pepper/cumin/lemon as necessary
10. it sets a little after a day in the refrigerator
11. lasts 5 days no problem
12. some people freeze it

tahini, garbanzo beans, lemons, garlic, ground cumin, salt, blender

Taken from www.epicurious.com/recipes/member/views/hummus-50056417 (may not work)