Hummis is as hummis do....

I'm lazy...so I use canned garbanzos..I look at the labels, no salt.. just garbanzos AKA chickpeas and water..I was pretty irate after havin to pay $4+ for hummis...

You can get the dried beans an cook them yourself then instead of 75 cents or $1 you pay 10 cents... but thats on you...I use cans for speed... weavels can't get in the can...an Im lazy...

I usually pass the garbanzos through a food processor... and leave a little texture..but this time I used a blender an made it smooth like peanut butter....

anyway... you drain the garbanzos and empty the contents into blender with a couple of cloves of garlic..and enough olive oil or tahini so it doesnt clog up... you also add lemon and salt to taste.

The proportions are for a 1 lb can.. or 3/4 cups dried chick peas.. the recommended ratios are..

3/4 lemon juice

1/4 cup tahini..... yeah well..sesame oil...olive oil all have the same function....I do like tahini.. but its bitter in the back of the throat... you can get away with peanut butter... but its anarchy...

1/3 to 1/2 cup water.... if I use anything its the bean juice...but I like thick hummis..

The recipe says a clove of garlic...Ummm.... 3 is more on point, cause I like the burn from raw garlic...

Salt to taste... "they" say 1/2 teaspoon.. whatever... half of that will be just as good...

Fresh ground black pepper to taste.. I use red flake.. but...its always your world so you can have it however you want... you can peel an add sweet peppers,  chop black olives into it..green olives, clamata olives...herbs... anything you want...

Cumin on top of it works for me.....no tahini.. just olive oil.. but it changes all the time.

The days effort, the soon or whenever bread..... and a photo of what the hummis looks like, I recycled whats her faces container.... I have others that are better...but some days things are how they are..I have no idea how the photo got all tweaked.. but you can see the dough ball and how the hummis peaks, so its all good..

Container 101...at home I use whatever is close at hand be it the vile tupperware or ziplock storage junk....I'll reuse yogurt containers... cause Im cheap...and well, cheap... thrifty an frugal etc... but I want good quality if Im traveling...so I use screw tops... or did till I discovered the glass wire tops... which I intended to use for shaving soap, but happen to be uber sexy for holding my lunch...the thick glass keeps the temp even...I can see what the real is inside and.... screw tops leak no matter how good they are..

That being said...I made olive spread while I was getting busy with the food processor.... olives, anchovies, garlic..capers.. parmasean...

I got some chicken livers to make pate later.. just because... anyway.. lunch can be fun.. boiled or pickled eggs, flat bread, hummis,olive spread, pate, labani, pickled an marinated mushrooms... roasted peppers....cold cumber & yogurt soup...fruit..ya know?

If I want to piss people off ....I take a burner an make chapatis and stick food on the spot...

I love civiche...and leche de tigre...greek salads.. boccatini and grape tomatoes.. but thats all another day.. I need more glass containers...an bigger ones..