Hummus.  Yes, homemade hummus.  Need I say more?  You can garnish hummus with many things.  In this recipe I use roasted red pepper and a bit of minced parsley. 
1 cup of dried chick peas (or 1 can of chick peas or garbanzo beans, drained)
1 tbs and 1/4 tsp baking soda
1/3 cup tahini
2.5 tbs lemon juice
1.5 tbs garlic, minced
1/2 and 1/8 tsp cumin
1/2 tsp sugar
1/2 tsp onion powder
1/8 tsp paprika
1/4 tsp ground cayenne pepper
salt, to taste
1/2 tbs (or more) olive oil, to taste
1 red pepper
1/3 cup parsley, minced
sprinkle of crushed red pepper
pita bread

- (If you are using canned chick peas you can skip this step!)  Wash dried chick peas and place in a bowl.  Cover with water and add 1 tbs baking soda.  Soak overnight.  (Next morning drain and refill with fresh water for the remainder of the soak.)  If shells are coming off; try to remove them from the water. 
- Drain the chick peas and rinse with fresh water.
- Place chick peas in a pot with fresh water.  Add 1/4 tsp baking soda.  Bring to a boil for 5 minutes.  Scoop off froth and skins with a ladle.  Then simmer on medium heat for 1 hour.  (You may need to add more water if it gets too low.)
- Drain chick peas and remove the skins.
- Place chick peas in food processor (or mash them by hand).
- Once the chick peas are smooth; add in the rest of the spices, tahini, lemon juice, and olive oil.  (This is the tricky part; be sure to add things a little at a time and taste test as you go along to make sure you like it.)
- Chop up the red pepper and saute in a pan with corn oil (or olive oil) on medium heat.  Sprinkle with a dash of sugar while it sautees.  Mash the sauteed red pepper with a spatula.
- Put the hummus in a bowl and smooth out the surface.  Top with the roasted red pepper and the minced parsley.  Sprinkle a bit of paprika and crushed red pepper on top. 
Voila!  Your hummus is ready to serve with some pita bread for dipping!

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