Olive Hummus

a cooking dialogue with a sort of musician, and that dude who occasionally sings the star spangled banner at the demolition derbys at KilKare Speedway in Xenia, Ohio, the man/myth/legend Jason Anderson on how to make olive hummus:

(jason)
well
boil some garbanzo beans, genius
then mush 'em up and add tahini
toss in some sea salt
squeeze a goddamned lemon
teaspoon in olive oil

and then, here's the kicker kate, ADD OLIVES.

(me)
mashed?
how many?
what color?

(jason)
whatever you want dude
BE FREE
WING IT

Delicious Pesto Party Dip

-1 can of cannelini beans
-1 can of lentils
-fresh basil to taste (I used about 1/4 c)
-fresh parsley to taste (I used about 1/4 c)
-1 TBSP of tahini
-dash of salt
-1 tsp of olive oil
-the juice of one lemon
-3 cloves of garlic

-1 baguette, cut on the bias (to maximize surface area)
-olive oil


Empty most of the water out of the bean cans, but save it as you may needed it for added moisture at the end. Food process everything.

Slice the baguette, put some tin foil on a cookie sheet, and smear some olive oil on it. Put the baguette slices on the cookie sheet (rubbing each side into the oil), and broil until brown, flipping all of them over halfway through.

Garnish with some parsley sprigs.