ingredients:

for the HUMMOUS:
ca. 100 - 200 g chick peas
2 - 4 cloves of garlic
2 - 3 tablespoons tahini (sesame paste)
1 lemon
parsley
2 - 3 tablespoons olive oil
liquid: chick pea stock or water
salt, pepper, paprika powder

for the AUDIO:
a wooden table, wooden cutting boards, knives, glass jar, handmixer, juicer, peppergrinder - all amplified with a bunch of contact microphones
some effect pedals
1 venue
1 sound system
2 cooks

recipe:

soak chick peas in water, overnight or for at least 8 hours, then cook on low heat for 45 to 60 minutes, until soft. drain off liquid (keep some
of the stock), let cool. mash chick peas then place in jar or pot. add crushed garlic, chopped parsley, fresh lemon juice, tahini, liquid (chick
pea stock or water, olive oil, good amounts of salt, pepper and paprika powder. blend/liquidise the whole lot until it is a creamy paste.

(especially nice on warm/toasted breads, or dip with lettuce, cucumber, carrots, raddish etc.... hummous is a dish you can play around with, and
the variations are endless - this is just the basic recipe. try it using other spices, different oils, add vinegar (just a little), fresh herbs (estragon,
coriander, basil, dill, marjoram ...), add chillies (or chilli-sauces), fresh grated ginger, replace the tahini with other nut pastes, add fried onions...)

have this done amplified by 2 guys in a dark squat late at night - voilà.

bon appetit!