Habanero Hummus
by Buffalo Sue

My recipe is simple. It makes a ton and keeps well
in the fridge. Adjust seasonings to taste:

1 lb dried chick peas (garbonzo beans)
1 head garlic, peeled
8 oz lemon juice (fresh preferred, but the frozen kind is ok)
8 oz tahini (toasted sesame paste)
olive oil
toasted sesame oil
habanero powder (lots for CH's; omit for non-CH's)
cayenne powder (just a little bit for color)
cumin
salt
cilantro or parsley (your choice), fresh or dried, chopped fine

Rinse the chick peas and add lots of water. Cook at a medium
boil until very tender, approximately 3-4 hours. Replenish the
water as it evaporates away.

Finely chop the garlic in a food processor. Add the chick peas
(drained) plus everything else except the cilantro/parsley and
whiz until very smooth (if your food processor is small, you may
have to do this in 2 batches). Taste it and adjust seasonings.
If too dry, add more lemon juice or water (if using dried herbs,
it's better for it to be a little wetter). Remove to serving
bowl and stir in cilantro or parsley. Drizzle a little additional
olive oil on top and serve.

Makes a great dip for toasted pita or for raw veggies.

Ya'll come back now!