THANYA’S ALMOST FAMOUS ALMOST ARAB HUMMUS
*Note: if this dish is served at an event, all attendees must be persuaded to partake, as this diminishes the danger of non-partaking attendees being offended by partaking attendees post-hummus offensively garlicky halitosis.
- 3 cups garbanzo beans (home cooked – come on, use the dry ones, and save the cooking liquid)
- Lots of garlic – 6-10 cloves
- ¼ cup sesame tahini
- Juice of 1-2 fresh lemons, or in a pinch, ¼ cup Realemon juice
- 1 tsp salt
- 1 tsp or to taste cayenne pepper
- In a blender (can use a food processor, too, but the hummus is smoother if made in a blender), put the garlic, lemon juice and spices – whir until liquid.
- Add the tahini and ¼-1/2 cup bean cooking liquid – whir like crazy.
- Start adding the garbanzo beans about a cup at a time, along with cooking liquid to keep the blender from burning up.
- Eventually you’ll get it all into the blender and will probably have to stop it and stir from the bottom.
- It’s OK if the consistency is a tiny bit runny/loose, cause it will set up when it is in the fridge. You want it about as thick as pudding.
- Refrigerate several hours or overnight for best taste. Adjust spiciness if needed.
- Either share with a friend or, after eating, stay home for the day!