Recipe for Casey's Hummus


2 1/2 cups canned chick peas, drained and rinsed
1/3 cup freshly squeezed lemon juice
1/4 cup tahini (canned in Mediterranean section)
2 cloves of crushed garlic
1-2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
pinch of freshly ground black pepper
1 teaspoon salt
1/3 cup water
parsley and olive oil to garnish

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas and garnish.
Blend for 5 seconds.
Add the chickpeas and blend on high until it reaches the consistency of sour cream.
Blend in remaining lemon juice to taste. Add water if too thick.
Refrigerate a few hours before serving.

a batch
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