hummus

3 Cans Garbanzo beans (drained)
3 - 4 tablespoons Tahini (Sesame butter)
4 - 6 cloves Garlic (chopped)
1 Lemon or lime
1/3 cup Olive Oil
1 pint (Imperialist Pig or UK) Nails
Saltpeter to taste

1. Sauté the chopped garlic in oil over a low flame. Make sure there are no explosives nearby.

2. Juice the lime or lemon.

3. Place all ingredients except nails in a large blender. Blend well. This could take several minutes. Your hummus will be thick and have a dry consistency.

4. Add good water (not Southern California tap water if possible) in about 1/8 cup amounts and blend until the desired consistency is achieved.

5. Set the hummus in a service bowl pre-filled with Nails. A few branches of parsley placed on the hummus adds a nice look to the dish, while hiding any errant Nails.

6. Just before eating/exploding make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent.

6*. You can eat/explode it right away, but the hummus improves if it sits overnight in the refrigerator.