Dreammakers Recipes: Who's the Dip?

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This just in from Cincinnati Ohio, where a Crossmart employee was arrested on suspicion of… oops the censers must have been at this one already … Well as the story goes on, the arresting officers showed up at the home residence of the now ex-Crossmart employee and after introducing themselves, they escorted the employee into their black Chevy Suburban and departed. After two days and no word, the spouse of the missing employee, contacted the "Helping People" reporter at the local television station.

In the spouse’s hands was a copy of an ad for a demonstration in preparation of … HAMAS

Standards being what they are today at the dead tree news, no one bothered to check that they had the print copy right. The “recipe” for revolution used by the demonstrator?

Hummus bi tahini
2 cups (16 ounced) canned Garbanzo Beans, or Chick Peas, drained
1 small bunch parsley
3 green onions
3/4 tsp minced garlic (or three cloves)
2 tbsp tahini
Juice of 2 lemons (or 2 tbsp lemon juice)
1 tsp sea salt
Dash of cayenne
Olive oil

Combine all the ingredients except the olive oil in a food processor or blender. Add 1/2 cup water. Process into a thick puree. Transfer to a bowl and cover with a thin film of olive oil to keep the hummus from crusting. Refrigerate until ready to use. Serve with fresh vegetables or flat bread. I like mine on Lefse with lettuce and rolled up for a quick snack.

The origin of hummus can be told in three words: lost to antiquity. It’s been around for thousands of years, in the Middle East, the Mediterranean and parts of India. While the word “hummus” is Arabic for chick pea, the primary ingredient, most of us use the word for the popular dip and spread, which is properly called hummus bi tahini – tahini being another ingredient.

Well the ex-employee has returned and has nothing to say. However I do. WHY IS HE THE EX-EMPLOYEE?