Recipe: Basic Hummus with Variations (using canned chickpeas, blender or food processor)

BASIC HUMMUS

2 cups drained canned chickpeas, rinsed well and drained
3 cloves garlic, chopped
3 tablespoons tahini*
3 ice cubes**
Juice of 1 lemon
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce
Salt (to taste)
1/4 cup extra-virgin olive oil

Hummus can be made in a food processor, blender or with an immersion
blender. Place chickpeas, garlic, tahini, ice cubes, lemon juice, cumin, hot sauce and salt in a food processor fitted with the metal blade or blender. Process until the mixture begins to become smooth. With the motor running, slowly add the olive oil through the feed tube until the mixture is creamy and smooth.

VARIATIONS:

JALAPENO AND SCALLION HUMMUS:
Add 1 seeded chopped jalapeno and 2 chopped scallions to the mixture before processing. Makes 8 servings.

KALAMATA OLIVE HUMMUS:
Add 1/4 cup pitted Kalamata olives to the mixture before processing. Or for a chunkier version, add the olives during the last 30 seconds of processing.

ROASTED RED PEPPER HUMMUS:
Add 1/2 cup jarred roasted red pepper, drained very well, plus 1 teaspoon paprika to the mixture before processing.

*Available in natural food stores, some supermarkets and Middle Eastern markets.

**If you add three or four ice cubes when pureeing the chickpeas, they
will emulsify the hummus faster, and you can use less oil.

Makes 8 servings
Source: Steve Petusevsky