Geneseo Hummus

Yes, that says 10 POUNDS of Chick Peas--before I left college, I had to "borrow" this recipe from my favorite cafe, hence the industrial sized proportions. I think a #10 can is 10lbs, so scale the recipe down to your amount--I always cut everything in 1/3, and it still makes a lot!

• Ready In: 30 mins
• Serves: 50

Ingredients

• 250  ml lemon juice
• 250  ml olive oil
• 3⁄4 cup tahini
• 3  scallions, chopped
• 8  cloves garlic, crushed
• 1 1⁄2 tablespoons ground pepper
• 1 1⁄2 tablespoons cumin
• 1 1⁄2 tablespoons  garlic salt
• 1 1⁄2 tablespoons  onion salt
• 1⁄4 tablespoon dill weed
• 1 (10 lb) can chickpeas (garbanzo beans)

Directions

1. Drain Chick Peas, and Mash with Potato Masher!
2. Mix all other ingredients together.
3. Pour mixed ingredients into Chick Peas, mash further.
4. Hints--you can leave out most of the Tahini and Oil, and just add fat-free plain yogurt until it is at desired consistency, and add a bit of mustard too.
5. I like mine chunky, like they had it at the cafe, but most people blend theirs.
6. I also use extra lemon juice, and substitute chopped parsley for the scallion.
7. Other tangy add-ins--the juice from a jar of pickles gives a kick, as does hot sauce.
8. Serve with pita wedges, nachos, or in a"Hummanitarian" sandwich with lettuce, tomato, and sprouts.
9. (50 servings is a guess, I never tried the whole 10 lbs).