Vegan Tuesday - Holy Moly Hummus by "How It All Vegan".

This is my favourite hummus dip recipe EVER.  And my husband's.   He brings it to work all the time.   It's easy to make, healthy, yummy and stays good in the fridge for awhile. The recipe is from the book:     Tanya Barnard and Sarah Kramer are real pioneers of vegan recipes.  They became vegan years ago when the Internet was not even that popular.  They made do with whatever information was available to them.  A lot of their recipes are from scratch and they acquired their skills and knowledge with trial and error (want to find out how to make your own almond milk? Check out their book!)     I mean nowadays, we can go to the grocery store and buy vegan "cheese", vegan "meats", vegan ice cream, I think we can probably even get vegan "eggs" now, etc.  Well, these ladies show us how to make everything ourselves, with real ingredients.   It's one of the first vegan books I bought, and one of the best.   So here is what you need to make their Holy Moly Hummus: 1 small onion, chopped 5 cloves of garlic, minced splash of olive oil 2.5 cups of chickpeas/garbanzo beans (*I used a whole can, strained) 3/4 cups of tahini 1.5 tbsp of Braggs or soya sauce 1/2 cup lemon juice  1/4 cup of fresh parsley, chopped (*I didn't use any this time) 1/4 cup of chopped happy lenos (jalapenos) *I used 2 happy lenos 1tsp cumin 1/4 tsp of cayenne pepper (*I used 1/2 tsp - we like it hot!!) 1 tsp salt   As per the recipe's instructions: In a small saucepan, sauté onions and garlic in a slash of oil on medium heat until onions are translucent.  In a blender or food processor, blend the sautéed onions, chickpeas, tahini, Braggs, lemon juice, parsley, jalapeno, cumin, cayenne, and salt until you reach the desired consistency.  Makes approx. 2 cups.  

  Eat with crackers, breads, or cut veggies!  Keeps in fridge with lid-container.