Ok, I came up with a cool hummus recipe to share with all of you guys. Since I’m partially Syrian, I want to delve further into my roots there and one of the best ways to do it is by learning how to cook the part. One of the most famous staples of the middle east is hummus. It’s inexpensive to make, it fills you up quickly, and there are so many ways you can make it. I call this one Hummus of The Desert, because it’s packed with a lot of heat.

Hummus of The Desert

Ingredients:

four slices of jalepeno pepper

black pepper

salt

cayanne pepper

minced garlic

immitation or real bacon bits

extra virgin olive oil

1 15 oz. can of Chick Peas

Directions:

Drain the can of chick peas after opening it and place the chick peas in the blender or food processor. Fill the blender/processor with extra virgin olive oil a small bit (just to when it covers the “first layer” or first row of chick peas). You don’t want to over do it on the oil. Add as much black pepper, salt, and bacon bits as you desire. Then, add only a small amount of minced garlic (about 1/5 of a tea spoon). Add the chopped up slices of jalepeno pepper. Then, cover the top of all the contents in the blender/processor with the cayanne pepper like snow would lightly dust the ground. It gives great coloring and flavor to the hummus. Blend until contents are smooth like a dip. Then serve.