|Michael Louis Scott's Hummus Recipe|
Drain water from one 29 ounce can of Goya premium chick peas or garbanzos beans and save bean water
Place garbanzos beans in Cuisinart food processor
Add two 4.25 ounce cans of chopped black California olives
or One 6.5 ounce dry can of California pitted black olives
Add peeled and minced eight medium gloves of garlic or one large clove of elephant garlic
Add one half teaspoon of ground cumin
Add one half teaspoon of ground coriander
Add one teaspoon of parsley flakes
Add 1 teaspoon of Italian spices
Add one half teaspoon of ground red cayenne pepper
Add 1/4 teaspoon Old Bay Seasoning
Add 1/4 teaspoon ground black pepper
Add 1/4 teaspoon celery salt
Add 1/4 teaspoon of garlic powder
Add 1/4 teaspoon of Hungarian paprika
Add one teaspoon of sesame oil
Add one tablespoon of Italian Balsamic vinegar
Add 1/4 cup of lemon juice
Optional Add four dashes of McIlhenny Co. Tabasco pepper sauce
Blend in Cusinart food processor adding reserved bean and olive water from cans to make right consistency about a half to 3/4 of a cup of chick pea juice.
Refrigerate before serving on crackers of other snack food or in salads.
I also have had hummus made from sun dried tomatoes, which would be more expensive.