Hummus is easy to make. And a heck of a lot cheaper to make than to buy. How easy? Cook some chick peas in boiling water. Drain water. Mash. Add tahini (which is crushed seaseme seeds, and it's pretty easy to get here in Lower Sheol), water and lemom juice (keep adding until the consistency is nice and smooth). Optionally throw into a blender or food processor to make it even smoother.
That's it.
So of course, I start the cooking process, and forget about it for four hours!
What I ended up with was a bunch of carbonized chick peas (which, as Alton Brown would say, are not Good Eats™) and one rather burnt pan.
An hour of hard scrubbing later, and I'm on my second attempt.
Only this time, I have a timer I'm carrying around to remind me to check up on things every twenty minutes or so.
The result: some gosh darn good hummus (I added garlic and olives to the mixture, as Spring likes her hummus that way).
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