Hummus without the tahini

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Do you love hummus, the Mediterranean dip made with garbanzo beans (aka chickpeas aka ceci) that goes so well with toasted pita & crunchy veggies?

I've always loved it, and instinctively knew that it would be easy to make. It simply requires garbanzos, lemon juice, olive oil, garlic, and tahini.

What the heck is tahini? It's roasted sesame seed paste. Know how small a sesame seed is? Really small. Imagine making a paste from it. Really expensive.

So what kept me from making my own hummus at home was the OUCH! factor of the tahini.

Enter Alton Brown's hummus recipe.

He's a foodie, but one who isn't a spendthrift. The first time I made peanut butter hummus, it was devoured. Maybe because it was served to a bunch of Americans, and we love us our peanut butter. I don't know why, but people really like it. (Ok, I haven't made it for my Arab friends).

And don't worry about the salmonella/recalled peanut butter, just use the good-quality peanut butter that only says "Peanuts, Salt" on the label. But that's an entry for another day.

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