Hummus has many different spellings; this is the one I can most easily remember.

This dip is traditionally a Middle Eastern and North African recipe. I think a lot of Americans don't know what to do with chick peas besides putting them in three-bean salads, which I don't care for. Serve with pita bread and Turkish coffee for that extra bit of authenticity.

Ingredients:

• 1 can soaked chick peas (garbanzo beans)
• 2 cloves garlic, mashed
• juice of half of one lemon
• 2 tablespoons tahini (sesame seed butter)
• vegetable oil
• salt and pepper to taste

Method:

Drain the chick peas and spin in a food processor or blender. Add the garlic, lemon juice, and tahini one by one, blending constantly. Drizzle the vegetable oil into the mixture until the hummus is thick yet smooth and spreadable, like warm peanut butter but not as finely ground. It should not be runny. Stir in some salt and pepper.

Serve as a dip for breads, crackers, or fresh vegetables, or as a spread in sandwiches.

Notes:

Makes about 2 cups of dip. Use within two or three days of preparing.

Cumin is a common flavoring spice in hummus. A quarter teaspoon or other very small amount would do for this recipe.

Dried chick peas are an acceptable substitute; simply let them soak overnight, rinse, and drain.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

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