This is a response to a post by Bacchus back in January 2011 (A Greg and Donny episode). I wanted to make this tonight, but had to do a search for my own recipe - and didn't find it here, so I am pasting this in.

Hummus is made with chick peas - or garbanzo beans, depending on where you\'re from. It is a versatile appetizer that can be used as a dip for toast, chips, or veggie wedges. It can be used for sandwiches. It is a nice departure from salsa or onion soup-sour cream dip.

Here is a hint!

If you have a Togo's sandwich shop near you, go there, and try a sample of their hummus - for free. If you don't have one near you - Sorry. No freebies.

• 3/4 cup tahini (this is the key ingredient, it is sesame seed paste. Some supermarkets will have this in the "international" or "ethnic" section. DO NOT substitute peanut butter, like I tried once....)
• 1 1/2 cups dried chickpeas, soaked overnight and boiled until very soft and drained OR one 15 oz. can of chickpeas
• 3 medium cloves garlic, minced (if you have roasted garlic - even better!)
• 1-1/2 teaspoons salt
• 1/8 teaspoon cumin
• Dash of tamari (or omit salt altogether and just add a little more tamari) - - you can also substitute soy sauce if you cannot find tamari
• Juice of 2 medium lemons
• 1/4 packed cup finely minced fresh parsley
• Freshly ground black pepper and cayenne pepper
• 1/4 cup minced scallions (green onions OK)

Just throw all this stuff in a food processor and grind up to a paste. Taste it, add more spices if needed. Don't be afraid. Add ingredients to taste. Extra virgin olive oil might be nice. . . .

Of course, there are some other