Susan Spess Shay

Still playing make believe.

Hummus

  • 1 Can chick peas (aka Garbanzo Beans)
  • 1/2 t salt
  • 1 clove garlic
  • 3 T. sesame sauce (Tihini)
  • 3 T. lemon juice (more if desired)

Put all ingredients in blender and blend until smooth. (I use a food processer.) Use as a dip with any type cracker. The Tihini can be found in Tulsa at Antones Import store on South Sheridan.

Okay, that’s what the book says. This is really one of those, taste it and add more if you want it recipes. I’ve made the recipe a few(!) times and here’s what I’ve learned:

  • One can of chick peas isn’t enough unless you’re eating it by yourself and want only a small snack.
  • Use only fresh lemon juice. The bottled stuff ruins it.
  • You can find Tihini in just about any grocery store these days. Even C-Town has Tihini. (And we’re so glad they do!)
  • One clove of garlic per can of chick peas usually isn’t enough, but it depends your taste.
  • Baby Boy (pictured above) likes only saltine crackers with it. Plain saltines, not whole wheat or any other kind.
  • I like anything with it. Carrots, radishes, celery, bell pepper, jalapeno crackers . . . you name it, I love them together. (Also good in pocket sandwiches.)

You’ll often find Hummus served at places that serve Lebanese Food.

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