Throw this in a bowl (for use with stick blender) or in a blender-you may have to do several blender batches to get this to where you like ...just mix and it will be ok.
We like garlic so 6 cloves (about half one big head) peeled garlic cut in 1/4ths so it doesn't maim your blender...keep in mind the longer you let it sit the bigger the garlic flavour.)
small handful whole cumin 2-3 tb
2 slices dry bread (puffy stuff types tastes bad here and so does millet)
salt to taste
red wine or apple cider vinegar to taste
1 chopped red onion or 1 bunch green onions
and 2 and 1/2 cups cold water
option 1 two sweet red peppers (usually ancient reds) and 1/2 lb tomatoes or
option 2 1 lb tomatoes
option 3 1 lb sweet red peppers
optional add in ins
1 lg peeled cucumber (don't bother to un seed) Chopped in big chunks,
1/2 poblano,
fresh basil,
celery leaves,
fresh spinach or chard,
fresh parsley,
chives
1 tb cilantro
1/2 glass red wine instead of 1/2 cup water
1 tb of capers or green peppercorn
a drizzle olive oil
Blend well and chill at least 1/2 hour.Cover well. Eat within 3 days.If you so desire add some cooked chickpeas or rice after blending.
Serve with toasted stale bread and a drizzle of olive oil with some hummus or maybe fresh goat cheese or grilled chicken if you go that way.
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