Basic Hummus

Hummus may be the most amazing spread ever invented. I adore it and have no idea why it took me so long to start making my own. Now I make a jar full every Saturday for after-work snacks. It tastes super on salads, sandwiches, Saltines, or by itself on a spoon. Hummus has become a pretty popular snack around the world, and I know many people who buy giant tubs of it at Trader Joe's and Costco. The good news is that hummus is really quick and easy to make and if you make it yourself, you avoid unnecessary additives and preservatives.

Hummus has been around forever - recipes date back to ancient Egyptian times. Not surprisingly, there are a bazillion different ways to make hummus - this is a super basic recipe and works well as a springboard for creativity. Homemade hummus lasts five days sealed in the refrigerator. Best served room temperature, drizzled with olive oil and sprinkled with red pepper flakes or paprika.

Suggested Additions...
Cumin, honey, gram masala, roasted red peppers, roasted garlic, sun dried tomatoes, sweet paprika, Kalamata olives, poppy seeds.

Suggested Substitutions...
Black beans for half chickpeas, pepper oil for half olive oil, orange juice for lemon juice, lime juice for lemon juice.

Delicious Served With...
Crackers, toasted pita slices, warm pita breads, topped on salads, spread on sandwiches;dipped with carrot, cucumber, or celery sticks.

• One 16 ounce jar chickpeas (AKA: garbanzo beans), rinsed
  
• Juice of one large lemon
• 2 tablespoons tahini
  
• 2 tablespoon olive oil
• 2 garlic cloves, crushed
  
• Pinch of sea salt
  
• Pepper to taste

1. In a food processor, combine all ingredients. Blend well until thick paste forms. Add a little bit of water if needed to liquify.
2. Taste and adjust spices as desired.