Make this part of your feast from the Middle East! Hummus is high in protein, and goes great with pita, chips, fresh veggies, falafel, and more!

Ingredients:

• 2 lbs. chick peas (garbanzo beans), dry (or the equivalent canned)
• 1 c. tahini
• 2 tbsp. lemon juice
• 2 c. olive oil (extra virgin)
• salt and pepper, to taste
• ground cumin, to taste
• paprika, to garnish
• 6 garlic cloves, deskinned

1. Soak the peas overnight in a bowl or pot with the water a few inches above the peas (they will soak it all up). If you are using canned peas, do step 2 then skip to step 5.
2. Heat up the oven to 400 degrees Fahrenheit, and roast the garlic for 30 minutes.
3. Meanwhile, replace the water and boil the peas for an hour or two at a light boil for an hour or two until really soft.
4. Drain them.
5. Smash the peas up preliminarily with a glass or potato smasher.
6. Add the other ingredients.
7. Use an immersion blender to blend! You may have to scoop out the chick peas from the hand blender periodically as they are pretty thick. If you don’t have a hand blender, blend in batches.
8. Add more olive oil to make more creamy. If it is too much, you can add water as well.
9. Add more spices (salt, pepper, cumin) for taste.
10. Garnish with paprika!

 Pete Band says: “Sounds really delicious! I had that once in Israel!”

 Josh Band says: “Sounds really delicious! I had that once in Jordan!”

 King Alon says: “Sounds really delicious! I had that once in Egypt!”

 Dr. Lemonade says: “Sounds really delicious! I had that once in AMERICA!“