Add a little bit of cayanne or chili powder or chili oil and I'm there eating hummus with Lashie.

Mine's got a tablespoonful !! :D That's a lot, isn't it ? :blush:

MMmmmm... You're on !

I also add some parsley in the last turn through the food processor.

1 can of chick peas (garbanzo)
tahini
lemon juice
olive oil
garlic
parsley
salt

drain chick peas and rinse them, toss in food processor with garlic, tahini, lemon juice and salt. Process, then stream in olive oil, taste to make sure you have enough lemon, garlic, salt (I like mine on the lemony side), then at the last add a bit of parsley. Pour into a bowl, top with a bit more olive oil and parsley.

I'm with CP, must warm the pita bread.

Hummus for breakfast sounds about right.....yum

My mom never liked garlic :eek: but yes, I'd highly recommend adding some.

Try using the water instead of the oil - it makes it very fluffy and almost mousse-like.

In my recipe, I used the chive paste only because our veggie patch hasn't grown yet and I don't have any parsley... :blush:

OK. I have a tahini question.

Every time I've opened a can of the stuff, it's separated. That's fine, but I can never get it to mix back up again. It's always hard as a rock. What's the secret?

My mom always bought jars of the stuff, and it wasn't a problem to mix. The secret may be to visit an ethnic market...

open both ends and into the food processor ? (I also use stuff in a jar)

I had a feeling someone would say that. I don't think the Hispanic markets around here would have tahini. ;) Maybe Fresh Market or Whole Foods--both so unpleasantly difficult to get to.