Homemade Hummus

This is a really simple hummus recipe made the way I imagine it must've been made before commercial corruption of hummus.

• Low-fat, very healthy
• No weird additives... well, weird is subjective, so let's just say no additives that don't belong in a Middle-Eastern dish
• No electricity used in the making

Ingredients:

• Chick peas (garbanzo beans, one large can)
• Sesame tahini (ground-up sesame paste, 3 tbsp)
• Garlic (3-4 large cloves, crushed)
• Olive oil (1-2 tbsps, good-quality, extra virgin)
• Cumin seeds (2 tsp)
• Cumin powder (2 tsp, grind some seeds if you don't have the powder)
• Sumac powder (2 tsp, any Middle-Eastern store will have it)
• Red chilli powder (a dash)
• Salt (to taste)
• Black pepper (fresh crushed, to taste)

• Drain the can of chick peas and rinse them. Empty the chick peas into a bowl and mash them away. You could use a blender or food processor, but that would violate the no-electricity rule. Seriously though, a blender would choke with the chick pea flesh and a food processor may not get it creamy enough. So, channel all your stress into mashing the chick peas.
• When the chick peas look sufficiently subdued, add all of the other ingredients. If someone is watching you, pretend like you're following some time-honoured order, but in truth, it doesn't matter. Keep mashing away.
• If the paste looks too dry, add some water. You shouldn't have to add more than 1-2 tbsp. You want the consistency of peanut butter... easily spreadable. Mash away and make the sure the ingredients are evenly mixed.
• Serve with crackers, pretzels, raw veggies, over bread...