Hummus

So T and I are a little obsessed with Middle Eastern cuisine.
There was a fantastic Egyptian place close to where we used to live in the land of lakes and warm weather. We haven't been able to go for a bite lately, as we're on the prairies now and we miss it.

They made the most fantastic fresh pita bread, but it was their hummus and garlic sauce (that would stay with you for days) that were the real winners here.
We have tried to replicate these little gems to make shwarmas at home that much better... we have had some success, which I will share with you now.

Hummus
1 can drained and washed chick peas (reserve the water from the can for later)
Tahini (ground sesame seeds) about 2 tbsp
Garlic cloves peeled to taste (we usually do 1/2 a bulb, but we live dangerously)
A whole lemon juiced
Salt to taste


In a food processor add the tahini, chick peas and garlic.
You will most likely have to add in the water from the can to get the right consistency. Add in a little lemon juice and salt to taste.

The best way to do this recipe is to go by taste. T, the boy and I LOVE the super garlic-y hummus, but it is an acquired taste. Play around with different amounts of different ingredients to get a taste that you like.

We have thrown in roasted red peppers, jalepenos, Masala spices among others just to make it interesting or if we are using the hummus as a dip, like for veggies or as an appetizer.