Mixing Ingredients for Hummus Recipe

"Now comes the exciting part where we put it all together so we're going to start with our garbanzo beans right from the shimwa we're going to put it in the food processor fitted with the blade. We'll put this on put the top on and we let it run, can you hear me talking while it's running. So you can see what happens it gets gunked up but as soon as we put it in our lemon juice you'll see some things start to transform as it comes off the sides there. Very good and then we're going to be adding tahina sauce through the top here to this is really the secret ingredient is tahina sauce. Here's our garlic clove goes right in there, we're going to put in a 1/4 teaspoon of turmeric which is mostly for color and we're going to put in a 1/2 of teaspoon of salt our delicious sea salt, about a tablespoon of curry paste and you want to let all this process for a while to make sure it all gets grind up together. I'm going to put in about a tablespoon of oil, olive oil extra virgin olive oil and that's it, it's done, it's a paste. You want to put it in a bowl and let it refrigerate for a couple of hours or overnight so the flavors melt and it gets warm from all the toppings. I have some ready here so we can taste it right away, here's some, put into a nice little bowl. This is about how much it makes just about a 1 1/2. So good, one of things I discovered using curry paste it's not traditional. Mediterranean Indians cook with curry paste and chick peas but it's just so delicious a typical Mediterranean that might use maybe a 1/4 teaspoon of cumin would be a good substitute to make it more traditional, but I really don't care about traditional. I want it to be delicious and this is some good stuff. Let's go and make some more of Mediterranean dinner."