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Recipes

Hummus

Credited to: the nation of Greece

Ingredients
  • 1 can of garbanzo beans (aka chickpeas)
  • olive oil
  • lemon juice
  • salt (if you want)
  • tahini (if you want)
  • fresh parsley (if you want)
Method
  1. Find a way to mush up the entire can of chickpeas a little at a time. If you have a good blender or food processor, use that. If (like me) you don't, be creative. I use a weird grater with a crank that my mom had squirreled away in her kitchen.
  2. As you mush, add lemon juice and olive oil to achieve your desired consistency. I advise tasting as you go along to make sure you have your proportions right. The hummus has to be kind of saturated to mush up properly, but if you go too crazy you'll get a watery (or oily) suspension of chickpea. Ew.
  3. During the mushing process, you can also add parsley and/or tahini. Be bold, but remember -- a little goes a long way. You can always add more.
  4. Serve with pita, Triscuits, crackers -- whatever you have on hand.