I occasionally shop at an absolutely lovely gourmet world market.

I go there  for the odd foods I have found over the years that come from other countries.

It might be a tea, a crushed tomato that isn’t in a can, organic fair trade chocolates, fruit only jams or large pearly cous cous!

I choose to spend money on certain items – olive oil for example,  and they carry a remarkable variety.

By the by this market just started a daily lunch buffet.  It smelled truly wonderful!!

My recent trip here had me purchase tahini because I wanted to make my own hummus.

It is absolutely insane that I, Mother Earth,  have never made hummus before.

Truth be.  I just have never made it.

I have no idea why,  when it is sooooo easy and soooo delicious.

My artist friend and neighbor made some and I was inspired – I thought I would really like to try as well

The recipe below is a combination of the recipes she shared.

I dumped absolutely everything into the blender and  gave it a whirl.

There ya go – hummus.

I use dry chick peas soaked overnight – cooked the next morning in bay leaf, crushed red pepper and garlic

( one cup dry peas – yielded enough beans for about 2 16 oz cans without the BPA)

For the hummus:

1 Cup Peas – drained ( save 1/4 of juice and add )

3 – 5 T of Tahini ( not familiar with tahini ? it’s a sesame seed paste and yummy – see the link above)

2 Cloves Garlic ( i used the garlic from the bean broth – it still had quite a bit of tang)

3-5 T of lemon

1/2 teas salt

2 T of olive oil

1/4 cup yogurt — i think this ingredient really makes this recipe pop

Hummus is absolutely fabulous on crackers, pita and with raw vegetables.

I especially enjoy it with grilled veggies.

flickr image credit