Hummus

by Nancy

3 c. cooked chickpeas (or 2   15 oz cans, 1 drained)

3/4-1 c. water or liquid from one of the cans of chickpeas

2-4 peeled garlic cloves

2 T. tahini (or 4 T. sesame seeds)

2-4 T. fresh lemon juice

1/4-1 T. cumin

1/4 t. smoked paprika

1/8 - 1/2 t. chipotle chili powder or cayenne pepper

salt to taste

Place all ingredients except salt in the blender, in order listed, using the smaller amounts.  If the mixture is too thick, add water a little at a time.  Blend until hummus is completely smooth.  Taste the hummus and add additional seasonings and salt to taste.  Store in sealed container in the refrigerator for at least an hour before serving.  Use within a week.

You can add other ingredients to the basic hummus to suit your own tastes, such as:

roasted red peppers

sun-dried tomatoes

chipotle chile peppers

green onions

caramelized onions

roasted garlic

Liquid Smoke

spinach

balsamic vinegar

olives

jalapeño peppers

Use it as a dip for chips or vegetables, or a spread for sandwiches.