• Put garbanzo beans, tahini, olive oil, lemon juice and wate and salt in a food processor or high power blender. Pulse to combine then blend to desired consistency, being sure to scrape down sides.

  Tast and season with more salt if necessary. If the hummus is too thick add more water 2 tablespoons at a time until desired consistency.

  Put in a bowl and top with pine nuts
• I like to garnish it with a drizzle of olive oil and some chili crisp.

Cake

• Preheat oven to 350°

  Butter a 9x13 pan
• Mash bananas and set aside. I like to leave a little texture, not completely smooth.

  In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a stand mixer, fitted with the paddle attachment, beat the butter on high until smooth and creamy.

  Add both sugars and beat until combined and creamy.

  Add eggs, one at a time, then vanilla, beat until blended.

  Add in mashed bananas and blend.

  Be sure to be scraping down sides as you go.
• With mixer on low, add dry ingredients, alternating with buttermilk, in thirds. Be sure to start and finish with dry ingredients.

  DO NOT OVERMIX.
• Spread batter into prepared pan.

  Bake for 45-50 minutes. Cover cake with foil if baking too fast.

  A few crumbs should come out on tester, when cake is done.

  Allow cake to cool, completely in pan, on rack.

Frosting

• In a stand up mixer, fitted with paddle attachment, beat together cream cheese and butter, until blended and smooth.

  Add in banana, lemon juice and vanilla.

  Gradually add in Confectioners sugar, until desired consistency. You may need to add more confectioners sugar. If it gets too thick you can add a tablespoon or two of heavy cream or milk.
• Once cake is COMPLETLY cooled, spread frosting, generously over top of cake. Let rest in fridge for 30 minutes to set footing.

  Store leftover cake, if there is any, covered in fridge for up to a week.

• Preheat oven to 350°.

  Butter and flour 3 8" cake pans or 2 9" cake pans. Line with parchment paper and re-butter parchment paper.
• Whisk eggs and sugar together, in a bowl, over a pan of simmering water. Whisk until they thicken and come to a temperature of 110°.

  Place mixture in a stand mixer and beat with the whisk attachment until it has tripled in volume.
• Stir flour and salt together.

  Change attachment to paddle and fold in flour 1/3 at a time. Fold until the flour is just mixed in. DO NOT OVER MIX.
• Pour into prepared cake pans.

  Bake until cake start to pull away from sides of pan and is slightly springy to the touch.

  Every oven is different. This should take 25-35 minutes.