Hummus

As we’ve mentioned so many times before, Guyana has a lot of chick-peas, a.k.a. channa. We’ve dreamt of creating hummus for a while since channa is the primary ingredient, but never really took the steps to make it happen. Until now. We were feeling the slump; a proverbial culinary one. It took several conversations with current volunteers, a few looks at the Internet, and a desire for change to make it happen. And it did. For the betterment of men and womenkind...well, at least, for the Linden 4. Since there is no worse slump than one of culinary proportions.

Channa (Chick Peas either in a can, or as we do it, dried, that have been soaked for 8 hours.)

About a 1 1/2 cups of either the canned channa water, or your water from when you boiled the channa.

4-5 cloves of garlic, cut up a bit

1 Red or White Onion, cut up

Olive oil (round about 2-3 tbsp)

1-1.5 tbsp of Peanut butter (better if it’s natural flavored as opposed to artificially sweetened; better yet if you have tahini sauce. We don’t. But if you want to send us some. Please do!)

Geerah (or as you Am-ER-icans say Cumin.)

X (What is X, you ask? Well it's what you want. We’ve used some green olives the storekeeper near us bought, but we’ve also put some pesto in here. Maybe if you’re feeling it..some curry powder (hmm I’ll have to try that). Basically experiment, I know we will!)



Soak and boil your channa (or just open the can, and put them in the blender)
Combine the ingredients in a blender (or food processor if you’re so lucky). Blend on a lower speed to make sure it’s flowing. You can even switch it to a higher gear if you’re feeling it. Anyway, eventually all will be blended and all will be good.
You can even salt to taste.

-T & C