I juiced a half lemon and didn't look like enough so put all the juice in there (had to stop and run the juice thru a fine mesh strainer to get the tiny seeds out). Then I put in about 1/3 cup tahini I cut out some chunks with a table knife to try to keep the oil out of it that all ran to the top plus it's very thick. Then one large clove garlic peeled and cut into a few pieces. Then eyeballed it for two tablespoons olive oil. Started pulsing, splatters all over, was too thick, threw in a little water which got me where I wanted.
Measured up about 1/2 cup and a little over kalamata olives (ate one lol) put in strainer and rinsed to get some salt and vinegar off. Put in workbowl. Drained in same strainer one 14 oz can el cheapo walmart black beans, didn't bother to rinse and didn't need any of the saved liquid this time but usually do.
Then added 1/2 tsp cumin and a little cayenne I shook in the palm of my hand. Usually use about 1/2 tsp salt but knew this would already be salty enough. Pulsed awhile because the olive skins take a little longer and scraped, was a little more runny than usual but fine. Chilled and even better today. The olive flavor comes through nicely. There's also a green and ripe olive one I haven't tried.
I think it is epicurious that recommends not using a recipe. I don't but measure some things, depends on what it is. Hope I remembered everything I did. Finished it off with some smoked paprika on top, didn't want any more oil on this one like they do. Didn't have anything pretty green to snip on, could have crossed a couple garlic chives but didn't think of it.
That little chip out of my nice silicon scraper was bugging me because I did pulse after it happened and didn't notice. Wasn't going to throw the stuff out and it turned up in my mouth, fit almost perfectly the nick so set it there to show daughter, forgot, it ended up in the dishwater or cloth. Didn't want it in garbage disposal but might have handled it and it turned up again so I threw it in the trash and could forget about it. There's a reason why they put a harder scraper in the package but I don't like it because it's big and stiff but will try that one again as I don't want any more gouges in my flexible silicon ones. The most annoying thing is those blades are soooo sharp and with a good-sized batch, was oily. It was replaced in a cuisinart recall several months ago, glad I caught that (they might not have notified me and I'm sure I registered that). Hope I get better at not making such a mess when I make hummus; Hamilton Beach has a scraper you put in the bowl that does the sides but I'll be content with what I have and just live with it.
All chocolate, all the time.....chocolate version of Italian cake classic.
Inventive use of boxed cake mix. Simple recipe made extraordinary, and absolutely delicious.
Chocolate Italian Cream Cake / Chocolate Cream Cheese Icing
ING 18.25 oz box Butter Pecan Cake mix (or use butter cake mix) 1/4 cup cocoa 1/3 cup canola oil 2 eggs 2 egg whites 1 1/4 cups water tsp coconut extract 1/2 cup chopped pecans, toasted 1/2 cup flaked coconut option Cream Cheese Icing (see recipe) About 2 tb ea Toasted coconut and optional pecans
BATTER beat cake mix, cocoa, oil, eggs, egg whites, water, coconut extract. Stir in pecans and coconut. Bake in 3-9" sprayed pans 350 deg 12-15 min--tops spring back when touched. Cool 10 min in pans; then onto cooling racks.
Frost layers and sides with Cream Cheese Icing; sprinkle with toasted coconut and pecans.
ICING beat smooth 8 oz reduced/fat cr/cheese, 3 tb butter. Rain in 1/4 cup cocoa, 16 oz conf; add tea vanilla.