I just tried to make hummus for the first time. I love to snack, and I love to dip. Unfortunately, my favorite salty dipping snack is a bag of Ruffles and some Dean’s French Onion Dip. This is a small part of why this blog is called what it is. So I tried some hummus recently with pita chips, and I liked it. So, instead of laying down $4 for a small thing of hummus, I spent a fraction of that and made a big bowl of the stuff. It is really good. It took about 10 minutes.
1 16 oz. can of chick peas.
1/2 red pepper
1/2 yellow pepper
2 cloves of garlic
2 Tb. olive oil
1 tsp. Cumin
red pepper flakes (optional)
Chop the peppers up in pieces and cook in olive oil over medium-low heat. You do not want to brown them, just soften them. The smaller you chop, the quicker this will take. Season with salt and pepper while cooking.
Add sauted peppers and drained chick peas to food processor and start blending. Allow it to run for a good two or three minutes. While it is blending add the cummin and red pepper flakes. Adding some lemon juice would probably be good, but I didn’t have any, and it turned out fine. Add some more olive oil as it is blending until you have the texture you want.
Dip with pita chips or bagel chips or soft pita. It is good warm or cold.
Save the other halves of the peppers for some salsa. Add them to some chopped tomatoes, onions, garlic, lime juice, jalepeno and cilantro.
The Fat Pastor 
This sounds really good!
Things I have added to the chick peas and olive oil base:
sesame oil – smidge is good
bit of garlic
touch of sea salt
I have also used a littltle peanut butter (midwest tahini)
One of the recipes I saw called for tahini, and I had no idea what it was. I added garlic in my recipe, I cooked it with the peppers. I also forgot to mention the “salt and pepper to taste.” I have recently started using sea salt too. I like the idea of peanut butter. That, and some heat and it would have a Thai flavor to it.