Crack Hummus

 slightly adapted by the Tarts

1/2 tsp. cumin seed

1 garlic clove

1 15 oz. can chick peas, drained

1/3 cup tahini

juice of one lemon

pinch of chili powder

* approx. 1/4 cup olive oil

sea salt to taste

black pepper to taste

Toast cumin seed in a skillet over medium-low heat, until dark. Be careful not to burn.Transfer to a mortar and pestle or a Mexican molcajete and pound into a powder. Add garlic and pound until they become a paste. Scrape into food processor or blender along with chick peas, tahini, lemon juice and chili powder and pulse or blend. Add oil in a stream until well mixed.

*I actually let the oil stream straight from the bottle until it has the consistency I prefer. If you'd like it more exact, start with 1/4 cup and then add more oil if need be.

Next, add salt and pepper to taste. Transfer to a serving bowl, lightly drizzle with olive oil, sprinkle with more chili powder or paprika and serve with your choice of carrots, cucumber slices or pita.