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.