When and what to eat

[nuthatch]

Oh, dear I was afraid someone might ask that. No recipe - we just start with a 15 oz can of drained garbanzos (keep the liquid) and start throwing stuff in there (blender for really smooth puree). Usually a couple tablespoons of tahini, juice of one lemon, 2 or 3 cloves of garlic, some of the reserved liquid to thin things down to the consistency you like. I've added paprika and I always add ground cumin. I leave out the traditional olive oil but I've heard that makes all the difference in making it taste more like the deli. I've also heard that cooking the garbanzos from their dried state yourself makes things more creamy and tasty. Have you thought of asking the deli guys or is it a top-secret recipe?